Yogurt-cheese compositions

ABSTRACT

Technique for making a Low-Fat Yogurt-Cheese Composition, including: providing a composition including a milkfat fluid; combining yogurt with the composition including a milkfat fluid to form a composition including yogurt and a milkfat fluid; combining milk protein with the composition including yogurt and a milkfat fluid; and forming a blend including the milk protein and the composition including yogurt and a milkfat fluid. Low-Fat Yogurt-Cheese Composition, including: cream cheese at a concentration within a range of between about 75% by weight and about 15% by weight; yogurt at a concentration within a range of between about 40% by weight and about 10% by weight; and milk protein at a concentration within a range of between about 45% by weight and about 15% by weight.

PRIORITY CLAIM CROSS REFERENCE TO RELATED APPLICATIONS

This application is a continuation in part of commonly owned U.S. patentapplication Ser. No. 10/369,163, filed on Feb. 19, 2003, now U.S. Pat.No. 7,083,815; and a continuation in part of commonly owned U.S. patentapplication Ser. No. 11/006,918, filed on Dec. 8, 2004, now U.S. Pat.No. 7,572,473; and a continuation in part of commonly owned PatentCooperation Treaty Application Serial No. PCT/US2005/044435, filed onDec. 7, 2005; and a continuation in part of commonly owned U.S. patentapplication Ser. No. 11/360,738, filed on Feb. 23, 2006, now U.S. Pat.No. 8,298,604; and a division of U.S. patent application Ser. No.11/475,853, filed Jun. 26, 2006, now U.S. Pat. No. 7,763,294. Thisapplication claims priority to each of these prior applications and allof such prior applications are hereby incorporated by reference intothis application in their entirety.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The invention relates to the field of cheese products and methods formaking the same.

2. Related Art

Cream cheese and similar products are ubiquitous in modern diets. Thesecheese products generally have a creamy texture and a bland,unremarkable flavor. Spreadability makes cream cheese convenient to use,which is the primary basis for its choice by consumers over other firmercheeses and the reason for its high volume consumption as a topping, forexample on breads including bagels. In the classic method for makingcream cheese, a pasteurized milkfat fluid such as cream, having abutterfat concentration generally within a range of between about 34.5%by weight and 52% by weight, is the primary raw material. This milkfatfluid is subjected to thorough digestion by lactic acid-producingbacteria, homogenized, and clotted by enzymes or direct acidification.The milkfat fluid is thus transformed into a solid phase referred to asthe curd, and a liquid phase referred to as the whey. Most of thebutterfat from the milkfat fluid is retained in the curd; andsignificant protein content, having substantial nutritional value andmuch of the appealing potential flavor in the milkfat fluid, remains inthe whey. The curd is then processed into the cream cheese product, andthe whey is discarded, along with its nutrients and flavor. As a result,cream cheese typically has a bland, dull, virtually unnoticeable taste.The retention of some of the liquid whey in the curd is a problem initself, as the liquid gradually leaks out of the curd in an unappealingand ongoing separation that is called syneresis. In addition, largescale cream cheese production generates corresponding quantities ofoften unusable whey, which thus becomes a waste expense andenvironmental detraction unless some other use can be found for it.Syneresis can similarly be a problem in many other cheese products.

The minimum fat content for cream cheese is 33% by weight. It is apervasive goal in the human diet to consume less fat; and the relativelyhigh butterfat content of a typical cream cheese is not helpful inachieving this goal. Cream cheese may also include high concentrationsof cholesterol and sodium. High fat concentrations are also a problem inmany other cheese products.

The maximum fat content for low-fat cream cheese is 16.5% by weight.Countless attempts have been made to make low-fat cream cheese products,but the resulting cheese products have typically failed due tounacceptable taste and poor texture. As an example, some so-calledlow-fat cream cheese products have exhibited a bitter aftertaste, aglossy appearance, and a somewhat dry, plastic texture. Hence, despitethe broad popularity of cream cheese, its use typically entails consumeracceptance of a minimum butterfat content of 33% by weight, along withhigh concentrations of cholesterol and sodium, and a bland, unremarkabletaste.

Yogurt, which is another highly prevalent milk-derived product, has anentirely different consistency than cream cheese, as well as afundamentally different flavor. In illustration, yogurt is considered tobe a food, whereas cream cheese is considered to be a condiment. Forexample, cream cheese is a popular topping for bread products such asbagels, but yogurt is not. On the other hand, yogurt has a robust,appealing flavor. Yogurt also typically has lower concentrations ofbutterfat, cholesterol and sodium than cream cheese as well as a higherconcentration of protein.

A health-conscious consumer might well make the simple observation thatnonfat yogurt has a robust, appealing flavor, find the concept ofcombining yogurt and cream cheese to be appealing, and thus attempt tocombine these products together. However, due to the disparateproperties of cream cheese and yogurt, including for example theirdiffering consistencies, water content, and food chemistries, combiningcream cheese and yogurt in mutually appreciable proportions may onlygenerate a runny mess or an unstable composition exhibiting markedsyneresis over a reasonable storage period. A consumer might insteadattempt to drain the liquid from the solid phase of the yogurt beforecombining in the cream cheese, thereby discarding whey including proteinfrom the yogurt. Similar problems can be expected where other types ofcheeses are substituted for cream cheese, if an attempt is made tocombine such cheeses with yogurt.

Accordingly there is a continuing need for low-fat cheese productsincluding a milkfat fluid, having the appealing texture and flavor ofhigh-milkfat cheeses.

SUMMARY

In one implementation, a process is provided for making a Low-FatYogurt-Cheese Composition, including: providing a composition includinga milkfat fluid; combining yogurt with the composition including amilkfat fluid to form a composition including yogurt and a milkfatfluid; combining milk protein with the composition including yogurt anda milkfat fluid; and forming a blend including the milk protein and thecomposition including yogurt and a milkfat fluid.

In another example, a Low-Fat Yogurt-Cheese Composition is provided,including: cream cheese at a concentration within a range of betweenabout 75% by weight and about 15% by weight; yogurt at a concentrationwithin a range of between about 40% by weight and about 10% by weight;and milk protein at a concentration within a range of between about 45%by weight and about 15% by weight.

Other systems, methods, features and advantages of the invention will beor will become apparent to one with skill in the art upon examination ofthe following figures and detailed description. It is intended that allsuch additional systems, methods, features and advantages be includedwithin this description, be within the scope of the invention, and beprotected by the accompanying claims.

BRIEF DESCRIPTION OF THE FIGURES

The invention may be better understood with reference to the followingfigures. The components in the figures are not necessarily to scale,emphasis instead being placed upon illustrating the principles of theinvention. Moreover, in the figures, like reference numerals designatecorresponding parts throughout the different views.

FIG. 1 is a flow chart showing an example of an implementation of aprocess 100 for making a Low-Fat Yogurt-Cheese Composition (“Low-FatYogurt-Cheese Composition”).

FIG. 2 is a flow chart showing an implementation of an example of aprocess 200 for preparing a yogurt to be utilized in step 118 of FIG. 1.

FIG. 3 is a flow chart showing an example of an implementation of aprocess 300 for preparing a whipped Low-Fat Yogurt-Cheese Composition.

DETAILED DESCRIPTION

FIG. 1 is a flow chart showing an example of an implementation of aprocess 100 for making a Low-Fat Yogurt-Cheese Composition (“Low-FatYogurt-Cheese Composition”). The process starts at step 102. In step104, a composition including a milkfat fluid is provided or prepared.Throughout this specification, the term “milkfat” refers to the fattycomponents of edible milk, for example, cow milk. These fattycomponents, commonly referred to collectively as butterfat, may include,as examples, triacylglycerols, diglycerides, monoacylglycerols, otherlipids, and mixtures.

Throughout this specification, the term “milkfat fluid” refers to aliquefied composition including milkfat, which may as examples bedirectly derived from milk or reconstituted by hydrating a dehydratedmilk product. In an implementation, the milkfat fluid may include cream.As examples, a milkfat fluid may be formulated from one or more sources,including for example, whole milk, cream, skim milk, and dry milk.

In an implementation, the milkfat fluid utilized in the compositionincluding a milkfat fluid may have a butterfat content within a range ofbetween about 10% and about 52% by weight. As another example, themilkfat fluid may have a butterfat content within a range of betweenabout 34.5% and about 52% by weight. In a further implementation, themilkfat fluid may have a butterfat content within a range of betweenabout 33% and about 50% by weight. As an additional example, the milkfatfluid may have a butterfat content within a range of between about 39%and about 50% by weight. In another example, the milkfat fluid may havea butterfat content within a range of between about 40% and about 44% byweight. In yet another implementation, the milkfat fluid may have abutterfat content within a range of between about 17% and about 33% byweight. In an implementation, the milkfat fluid may have a water contentwithin a range of between about 40% and about 70% by weight. As afurther example, the milkfat fluid may include milk protein at aconcentration of about 2% by weight. In an additional implementation,the milkfat fluid may be cream including butterfat at a concentrationwithin a range of between about 52% by weight and about 10% by weight;protein at a concentration of about 2% by weight; and water at aconcentration within a range of between about 40% by weight and about70% by weight. As an example, heavy cream may have a butterfat contentof about 37% by weight, a protein content of about 2% by weight, and awater content of about 58% by weight, with the balance made up by othermilk solids. Butterfat may be a major ingredient in cheese, as butterfatmay be coagulated together with proteins and other ingredients into acurd and further processed to produce cheese. The term “cheese” asutilized throughout this specification is broadly defined as a milkfatfluid that has been at least partially digested by culture bacteria, orotherwise coagulated.

In an implementation, a stabilizer may be combined with the compositionincluding a milkfat fluid at step 104. Combining a stabilizer with thecomposition including a milkfat fluid may thicken the compositionincluding a milkfat fluid, as an example by binding water. Thestabilizer may also contribute to binding together of the ingredients ofthe composition including a milkfat fluid. This thickening may result inincreased retention of whey protein in the composition including amilkfat fluid during subsequent steps of the process 100. Combining intothe composition including a milkfat fluid of a selected stabilizerhaving a water binding capability that effectively facilitates inclusionof a higher concentration of water may also yield a Low-FatYogurt-Cheese Composition having a more creamy texture. In anotherexample (not shown), a stabilizer may be combined with the compositionincluding a milkfat fluid following completion of bacteria culture insteps 108-112 discussed below. As another implementation, a stabilizermay be combined with the composition including a milkfat fluid at adifferent point in the process 100 that is prior to combination ofyogurt with the composition including a milkfat fluid in step 118discussed below. In a further implementation, a stabilizer may becombined with the composition including a milkfat fluid at a later pointin the process 100. As an example, a stabilizer may be combined with thecomposition including a milkfat fluid prior to homogenization at step120 discussed below, so that any lumpy texture in the compositionincluding a milkfat fluid resulting from combining the compositionincluding a milkfat fluid and stabilizer may be minimized byhomogenization at step 120. In another implementation, a stabilizer maybe combined with a composition including yogurt, milkfat fluid and milkprotein at step 122 discussed below.

The stabilizer may be selected from, as examples, gums, salts,emulsifiers, and their mixtures. Gums that may be suitable include, asexamples, locust bean gum, xanthan gum, guar gum, gum arabic, andcarrageenan. In an implementation, salts that may be suitable includesodium chloride and potassium chloride. These salts may, as an example,be introduced in suitable concentrations as flavorings for the Low-FatYogurt-Cheese Composition. Emulsifiers that may be suitable include, asexamples, sodium citrate, potassium citrate, mono-, di-, and tri-sodiumphosphate, sodium aluminum phosphate, sodium tripolyphosphate, sodiumhexametaphosphate, dipotassium phosphate, and sodium acid pyrophosphate.In an implementation, the stabilizer may include K6B493. The stabilizerK6B493 may be in the form of a milled, dry product commerciallyavailable from CP Kelco US, Inc., 1313 North Market Street, Wilmington,Del. 19894-0001. As another example, the stabilizer that is utilized mayinclude a distilled glyceride produced by the distillation ofmono-glycerides themselves produced by esterification of a triglycerideand glycerol. In an implementation, a variety of stabilizers may beobtained through choices of triglycerides and a selected concentrationof monoglyceride. Distilled glycerides that may be suitable includethose commercially available from Danisco USA Inc. under the trade name,DIMODAN®. Gum arabic may be commercially available from TIC Gums Inc.,Belcamp, Md. As an example, a stabilizer blend including xanthan gum,locust bean gum and guar gum may be commercially available from TIC GumsInc. Gum-based stabilizers may contain sodium. In an implementation,this sodium may be taken into account in selecting ingredients formaking a Low-Fat Yogurt-Cheese Composition in order to avoid anexcessively high overall sodium concentration. As an example, astabilizer composition that does not include sodium may be selected. Inanother implementation, the incorporation of a significant proportion ofyogurt into the Low-Fat Yogurt-Cheese Composition may reduce the overallsodium concentration, as the yogurt may itself have a low sodiumconcentration.

In an example, a concentration of a stabilizer may be selected that iseffective to cause a moderate thickening of the composition including amilkfat fluid. In an implementation, a stabilizer may be combined withthe composition including a milkfat fluid in an amount to constitute aconcentration within a range of between about 0.2% by weight and about0.5% by weight of the Low-Fat Yogurt-Cheese Composition. In anotherimplementation, a stabilizer may be introduced in an amount toconstitute a concentration of about 0.45% by weight of the Low-FatYogurt-Cheese Composition. As an example, as the butterfat content of aselected composition including a milkfat fluid may be relativelyreduced, a concentration of a stabilizer to be utilized may beproportionally increased.

In an implementation, a milk protein may be combined in a smallconcentration with the composition including a milkfat fluid at step104. As examples, the milk protein may include: milk proteinconcentrate, whole milk protein, whey protein concentrate, casein,Baker's cheese, yogurt powder, dry cottage cheese curd, milk proteincurd, or a mixture. In an implementation, the milk protein may helpincrease the thickness of the composition including a milkfat fluid inorder to reduce any tendency for separation of the composition includinga milkfat fluid into butterfat and milk protein phases to occur. Milkprotein concentrate may be produced, as an example, by ultrafiltrationof milk. Whey protein compositions having protein concentrations ofabout 30% by weight, about 50% by weight, and about 85% by weight, asexamples, may be commercially available. In an implementation, a milkprotein may be combined into the composition including a milkfat fluidat a resulting concentration within a range of between about 1% byweight and about 15% by weight. As a further example, a milk protein maybe combined into the composition including a milkfat fluid at aresulting concentration within a range of between about 5% by weight andabout 9% by weight. In an additional implementation, a milk protein maybe combined into the composition including a milkfat fluid at aresulting concentration of about 7% by weight.

In an implementation, an edible oil may be combined with the milkfatfluid in forming the composition including a milkfat fluid. As anotherexample, the edible oil may be omitted. Throughout this specification,the term “oil” refers to an edible oil of vegetable or animal origin orof both vegetable and animal origin. In an implementation, a vegetableoil derived from seeds or fruit of one or more of the following may beutilized: soy, corn, canola, sunflower, safflower, olive, peanut,cottonseed, sesame, almond, apricot, avocado, coconut, flax, grapeseed,hazelnut, palm, pine, poppy, pumpkin, rice bran, tea, walnut, and wheat.As another example, an animal oil including one or more of the followingmay be utilized: lard, shortening, suet, and tallow. As an example, anedible oil that may reduce a serum cholesterol level in a consumer maybe utilized. In an implementation, palm oil may so reduce a serumcholesterol level. In another example, an edible oil may be useful forpreparing a Low-Fat Yogurt-Cheese Composition having a creamy texture.Edible oils, however, may be substantially 100% fat. Hence, thecombination of an edible oil with a milkfat fluid at step 104 maygenerate a composition including a milkfat fluid having a higher fatconcentration than that of the milkfat fluid itself. As an example, thecomposition including a milkfat fluid may include a concentration of anedible oil (weight/weight as a fraction of the composition including amilkfat fluid) within a range of between about 3% and about 70%; and aweight/weight concentration of a milkfat fluid within a range of betweenabout 97% by weight and about 30% by weight. In another implementation,the composition including a milkfat fluid may include a weight/weightconcentration of an edible oil within a range of between about 3% andabout 40%, the balance being milkfat fluid. As a further example, thecomposition including a milkfat fluid may include a weight/weightconcentration of an edible oil within a range of between about 5% andabout 27%, the balance being milkfat fluid. In an additionalimplementation, the composition including a milkfat fluid may include aweight/weight concentration of an edible oil within a range of betweenabout 8% and about 11%, the balance being milkfat fluid. In analternative implementation, an edible oil may be combined with themilkfat fluid at a later point in the process 100. As an example, anedible oil may be combined with the milkfat fluid prior to initiation ofblending at step 124 discussed below, so that blending may result in aLow-Fat Yogurt-Cheese Composition having a substantially uniformtexture. As an implementation, the Low-Fat Yogurt-Cheese Composition mayinclude an oil at a concentration within a range of between about 20%and about 5% by weight. In another example, the Low-Fat Yogurt-CheeseComposition may include an oil at a concentration within a range ofbetween about 12% and about 9% by weight.

In an implementation, the composition including a milkfat fluid may bepasteurized at step 106. Prior to this step, the composition including amilkfat fluid may carry a wild bacteria load as is normally present inraw milk products. Pasteurization of the composition including a milkfatfluid is required at some point in order to kill these wild bacteria, aswell as other wild microbes, to an extent reasonably feasible.Furthermore, if the composition including a milkfat fluid is to besubjected to culture bacteria in steps 108-112 or steps 128-132discussed below, pasteurization needs to be completed in advance ofthose steps or the wild bacteria in the raw milkfat fluid will typicallydigest and thereby spoil the composition. Where a source ofpre-pasteurized milkfat fluid is employed, further pasteurization atthis point may be unnecessary.

Pasteurization causes irreversible heat-induced denaturation anddeactivation of bacteria. Effective pasteurization is a function of bothtime and temperature; pasteurization may be completed at highertemperatures in correspondingly shorter times. In one implementation,pasteurization of the composition including a milkfat fluid in step 106may be carried out in a vat process at a temperature of about 150°Fahrenheit (“F”) for about 30 minutes; or about 165° F. for about 15minutes; or if a more strenuous process is selected, about 170° F. forabout 30 minutes. Other time and temperature treatment parameters thatmay be effective are known; and substitution of high surface areacontact methods for the vat process may permit shorter effectivetreatment times. High temperature short time pasteurization for example,in which the composition including a milkfat fluid may be pumped throughan in-line tube within a temperature-controlled shell, may be used.Milkfat fluids having relatively high butterfat content may require moreheat exposure than low butterfat fluids in order to obtain effectivepasteurization. Further background information on pasteurization of milkis provided in the Grade “A” Pasteurized Milk Ordinance published on May15, 2002 by the U.S. Food & Drug Administration, particularly at pages62 and 63; the entirety of which is hereby incorporated herein byreference.

Agitation may be provided and may be initiated prior to the heatingprocess during pasteurization to facilitate more even heating throughoutthe composition including a milkfat fluid and to avoid localizedoverheating. The force applied by the agitation may be moderated toavoid strong shearing, which may degrade proteins and butterfat in thecomposition including a milkfat fluid. In an example, pasteurization maybe carried out in a tank equipped with a heater and agitator. Any suchvessel may generally be used, such as, for example, a Groen kettle. Inanother example, step 106 may be omitted.

In an implementation, the temperature of the composition including amilkfat fluid may be adjusted at step 108 to a bacteria culturetemperature. As an example, the temperature of the composition includinga milkfat fluid may be adjusted to within a range of between about 65°F. and about 92° F. In an additional implementation, the temperature ofthe composition including a milkfat fluid may be adjusted to within arange of between about 70° F. and about 85° F. As a further example, thetemperature of the composition including a milkfat fluid may be adjustedto within a range of between about 79° F. and about 85° F. In anotherimplementation, the temperature of the composition including a milkfatfluid may be adjusted to within a range of between about 80° F. andabout 81° F. In yet a further example, the temperature of thecomposition including a milkfat fluid may be adjusted to about 82° F. Inanother example, step 108 may be omitted.

As an example, culture bacteria may be combined with the compositionincluding a milkfat fluid at step 110, and then cultured at step 112.These steps may generate robust culture-induced flavor in thecomposition including a milkfat fluid. Milk contains lactose sugars thatmay be digested by selected bacteria, producing lactic acid, glucose andgalactose as metabolites. Hence, the culture bacteria generally may beselected from among those that can digest lactose. In an example, astrain of mesophilic bacteria suitable for culturing cheese may be used.Such bacteria strains may be chosen, as an example, to produce diacetylflavor. Bacteria strains may require ongoing rotational use, to preventbackground bacteriophage populations from becoming resistant to aparticular strain of bacteria, which may result in shutdown of theculture process and contamination of the Low-Fat Yogurt-CheeseComposition during its production. For example, the culture bacteria maybe selected from varying combinations of strains, which may be rotatedon an ongoing basis, of (1) lactic acid—producing Lactococcus lactissubspecies lactis or subspecies cremoris; and (2) diacetylflavor—producing Lactococcus lactis subspecies diacetylactis orLeuconostoc strains. Bacteria strains that may be suitable arecommercially available under the trade name pHage Control™ from Chr.Hansen, Bøge Allé 10-12, DK-2970 Hørsholm, Denmark. Grades 604, 608,2000-10, 2000-30 and 2000-90, as examples, may be effective. Theseparticular bacteria strain blends may be used continuously withoutrotation, provided that proper sanitation is maintained. Furtherbacteria strains that may be suitable are commercially available underthe trade names Flay Direct™ and DG™ Cultures from Degussa BioActives,620 Progress Avenue, P.O. Box 1609, Waukesha, Wis. 53187-1609.

Once a culture bacteria strain or strain mixture is selected, an amountmay be combined with a given batch of composition including a milkfatfluid that may be effective to propagate live cultures throughout thebatch in a reasonable time at the chosen culture temperature. Forexample, 500 grams of bacteria may be effective to inoculate up to 7,500pounds of composition including a milkfat fluid using an inoculationproportion of about 0.015% by weight. As an example, an inoculationproportion within the range of between about 0.013% by weight and about0.026% by weight may be used. In general, greater proportionalinclusions of culture bacteria in a batch of the composition including amilkfat fluid may lead to somewhat reduced processing time, at theexpense of increased costs for the bacteria.

In an implementation, the composition including a milkfat fluid may beagitated during or following the introduction of the culture bacteria.The culture bacteria may be combined in a small proportion compared withthe composition including a milkfat fluid, and hence may need to bedispersed so that they may act throughout the composition including amilkfat fluid. Agitation may begin, as an example, prior to introductionof the culture bacteria, and may be continued after dispersion of theculture bacteria. The shear force applied by the agitation may beselected to be sufficient to disperse the culture bacteria in areasonable time, but not so strong as to substantially shear and thusdegrade the culture bacteria or the proteins and butterfat in thecomposition including a milkfat fluid. As an example, moderate agitationof the composition including a milkfat fluid containing the culturebacteria may be continued for a time period within a range of betweenabout 10 minutes and about 25 minutes. In another implementation,moderate agitation may be continued for about 15 minutes.

In step 112, the culture bacteria, if introduced at step 110, may becultured in the composition including a milkfat fluid. In animplementation, the composition including a milkfat fluid may be held ata suitable temperature long enough for cultures of the selected bacteriato begin development, resulting in a slight thickening of thecomposition including a milkfat fluid. The necessary duration of suchbacteria culturing depends on a variety of factors including, asexamples, the level of bacteria activity, the selected culturetemperature, the initial bacteria concentration, and the ingredients inthe composition including a milkfat fluid. The culture bacteria maydigest lactose sugars in the milk. High culture temperatures and highinitial bacteria concentrations may generally shorten the culture timeneeded. The culture temperature employed, however, must be within arange tolerable to the survival and growth of the selected culturebacteria. In an example, the composition including a milkfat fluid maybe cultured with the selected bacteria for a time period within a rangeof between about 60 minutes and about 90 minutes. A bacteria culturestep of such a limited duration may generate a mild thickening of thecomposition including a milkfat fluid. In another example, steps 108-112may be omitted.

In an implementation, the composition including a milkfat fluid may bepasteurized at step 114. As an example, pasteurization step 114 may becarried out as discussed above in connection with step 106. In animplementation, the composition including a milkfat fluid may bepasteurized at step 114 before the bacteria culture of step 112 hascaused any substantial thickening of the composition including a milkfatfluid to occur. This pasteurization at step 114 may thus terminatebacteria culture step 112. Very little change in the pH of thecomposition including a milkfat fluid may occur in such a mild bacteriaculture step. As an example, limiting the bacteria culture of step 112to a mild thickening of the composition including a milkfat fluid inthis manner may be a fundamental and major departure from a typicalprocess for the production of cream cheese. In a typical process for theproduction of cream cheese, bacteria culture may be permitted to run itscourse until a pH of a milkfat fluid may be reduced to within a range ofbetween about 5.0 and about 4.1.

In a further implementation, a temperature of the composition includinga milkfat fluid may be gradually raised during steps 104-114, so thatpasteurization may be initiated at step 114 in due course when thecomposition including a milkfat fluid reaches an effectivepasteurization temperature. In another example, step 114 may be omitted.

In another implementation, bacteria culture at step 112 may be continuedfor a sufficient time to partially or substantially digest thecomposition including a milkfat fluid, as may be limited by an attendantreduction of the pH toward an endpoint where bacteria activity maymarkedly decrease. Lactic acid may be formed as a byproduct ofmetabolism of lactose by the bacteria in step 112. Hence, a measured pHof the composition including a milkfat fluid, which may graduallydecline with lactic acid buildup, may be an indication of the progressof the bacteria culture. In an example, bacteria culture at step 112 maybe continued until the pH of the composition including a milkfat fluidmay be within a range of between about 5.0 and about 4.1. As anotherimplementation, bacteria culture at step 112 may be continued until thepH of the composition including a milkfat fluid may be within a range ofbetween about 4.6 and about 4.4. The bacteria activity may becomesubstantially dormant within either of these pH ranges.

In an implementation, the composition including a milkfat fluidresulting from some or all of the process steps 104-114 may be a creamcheese. Throughout this specification, “cream cheese” designates acomposition including cream that has been cultured using the bacteriadiscussed above in connection with step 110 or the bacteria discussedbelow in connection with step 130, or both. The bacteria culture may asan example be continued until a pH within a range of between about 4.7and about 4.5 is reached. In another example, the bacteria culture maybe terminated at a pH greater than about 5.0, and a pH within a range ofbetween about 4.7 and about 4.5 may be reached in step 134 discussedbelow, by a direct set process including addition of an edible acid tothe milkfat fluid. As an example, the bacteria culture may be terminatedat a pH within a range of between about 6.5 and about 6.8, followed by adirect set at step 134. In a further implementation, any ingredientsatisfying the standard of identity for cream cheese, including creamcheese, Neufchatel cheese, reduced fat cream cheese, or a cream cheesedesignated as low-fat or light, as codified by federal regulations ofthe U.S. government or as defined in specifications for cream cheese ofthe U.S. Department of Agriculture, may be utilized as an ingredient atstep 118 instead of carrying out steps 104-114. Cream cheese includesnot more than 55% by weight moisture and not less than 33% by weightmilkfat. Neufchatel cheese includes not more than 65% by weight moistureand not less than 20% by weight milkfat, but also includes less than 33%by weight milkfat. Reduced fat cream cheese includes not more than 70%by weight moisture and not less than 16.5% by weight milkfat, but alsoless than 20% by weight milkfat. Low-fat or light cream cheese includesnot more than 70% by weight moisture and not more than 16.5% by weightmilkfat.

In an implementation, the temperature of the composition including amilkfat fluid may be adjusted at step 116 to a temperature suitable forsubsequent combination of yogurt together with the composition includinga milkfat fluid at step 118. In an example, the temperature of thecomposition including a milkfat fluid may promptly be lowered, followingcompletion of pasteurization at step 114, to a more moderate level inorder to minimize ongoing heat damage to butterfat and milk proteins aswell as any other components of the composition including a milkfatfluid. As another implementation, the temperature of the compositionincluding a milkfat fluid may be lowered to a more moderate levelfollowing completion of pasteurization at step 114 so as not to undulyshock or kill beneficial culture bacteria present in the yogurt duringcombination of the yogurt with the composition including a milkfat fluidat step 118 as discussed below. If the yogurt is exposed to atemperature suitable for pasteurization, the beneficial yogurt bacteriamay be killed.

As a further example, the composition including a milkfat fluid may becooled at step 116 to a temperature suitable for carrying out furthersteps of the process 100. In an implementation, the compositionincluding a milkfat fluid may be cooled at step 116 to a temperaturewithin a range of between about 110° F. and about 128° F. As anotherexample, the composition including a milkfat fluid may be cooled at step116 to a temperature within a range of between about 115° F. and about128° F. The composition including a milkfat fluid may be cooled at step116 in an additional implementation to a temperature within a range ofbetween about 120° F. and about 125° F. As a further example, thecomposition including a milkfat fluid may be cooled at step 116 to atemperature of about 125° F. In another implementation, the compositionincluding a milkfat fluid may be cooled at step 116 to a refrigerationtemperature such as a temperature within a range of between about 34° F.and about 38° F., and may then be temporarily stored prior to furtherprocessing.

Following the completion of some or all of steps 104-116 as discussedabove, the composition including a milkfat fluid may be combinedtogether with yogurt at step 118 to form a composition including yogurtand a milkfat fluid. As an example, the composition including a milkfatfluid resulting from some or all of steps 104-116 of the process 100 maybe a uniform material that may include butterfat and whey protein amongits ingredients. In an implementation, steps 104-116 of the process 100may not include a direct acidification step. Direct acidification of thecomposition including a milkfat fluid prior to its combination withyogurt at step 118 may cause the curd and whey of the compositionincluding a milkfat fluid to separate from each other. This separationmay inhibit the incorporation of whey protein, such as whey protein fromthe milkfat fluid, into the Low-Fat Yogurt-Cheese Composition. Wheyprotein may generally become separated in liquid form from the curd inconventional cream cheese production, the curd essentially constitutingthe product. Hence, the composition including a milkfat fluid that mayresult from completion of some or all of steps 104-116 and that may havenot been subjected to direct acidification, is not a cream cheese. As anexample, substitution of cream cheese for the composition including amilkfat fluid as an ingredient in step 118 may decrease a maximumconcentration of whey protein that may be incorporated into the Low-FatYogurt-Cheese Composition. Further, the direct combination together ofcream cheese and yogurt in mutually substantial proportions may notyield a homogenous single-phase product. Substitution of otherconventional cheeses for the composition including a milkfat fluid maysimilarly inhibit incorporation of whey protein into the Low-FatYogurt-Cheese Composition.

In an implementation (not shown), a conventional cheese such as creamcheese may be combined as an ingredient into the Low-Fat Yogurt-CheeseComposition. As an example, conventional cream cheese may be combinedwith the composition including a milkfat fluid at step 118 or at anotherpoint in the process 100, in a selected concentration. As theconcentration of conventional cheese in the Low-Fat Yogurt-CheeseComposition is increased, the overall fat concentration of the Low-FatYogurt-Cheese Composition may accordingly increase as well.

In an implementation, a yogurt and the composition including a milkfatfluid may be combined together at step 118 to form a compositionincluding yogurt and a milkfat fluid. As an example, any yogurt may beutilized. Yogurt may be broadly defined as a milkfat fluid that has beencultured by at least one bacteria strain that is suitable for productionof yogurt. In an implementation, a yogurt may be utilized that includes:butterfat at a concentration within a range of between about 0% andabout 3.25% by weight; milk protein at a concentration within a range ofbetween about 3% and about 15% by weight; and water at a concentrationwithin a range of between about 82% and about 97% by weight. In anotherexample, a yogurt may be utilized that includes: butterfat at aconcentration within a range of between about 0.5% and about 3.25% byweight; milk protein at a concentration within a range of between about6% and about 12% by weight; and water at a concentration within a rangeof between about 85% and about 94% by weight. As a furtherimplementation, a yogurt may be utilized that includes: butterfat at aconcentration within a range of between about 0.5% and about 2.0% byweight; milk protein at a concentration of about 9% by weight; and waterat a concentration within a range of between about 89% and about 91% byweight. A yogurt may be utilized in another example that includes:butterfat at a concentration of about 0.16% by weight; milk protein at aconcentration of about 9% by weight; and water at a concentration ofabout 91% by weight. In an implementation, a yogurt may be utilizedhaving a total solids content of at least about 8% by weight.

FIG. 2 is a flow chart showing an implementation of an example of aprocess 200 for preparing a yogurt to be utilized in step 118 of FIG. 1.Referring to FIG. 2, the process 200 starts at step 210, and milk forpreparing the yogurt may be provided at step 220. The milk selected forpreparing the yogurt may be, as examples, whole milk, reduced fat milk,or skim milk. Butterfat present in the milk may facilitate the process200, as butterfat may contribute to the feasibility of thickening theyogurt to a selected consistency. However, butterfat present in the milkthat is utilized to prepare the yogurt also contributes to the overallfat concentration in the Low-Fat Yogurt-Cheese Composition. In animplementation, skim milk may be utilized in step 220, in order toreduce the overall fat concentration of the Low-Fat Yogurt-CheeseComposition. As another example, milk having a butterfat content of lessthan about 1% by weight may be utilized. In a further implementation,the selected milk may be liquid milk such as cow milk, or the milk maybe reconstituted from dry milk.

In an implementation, a solids concentration of the milk to be utilizedin preparing the yogurt may be standardized to within a range of betweenabout 18% and about 22% by weight. In another implementation, the solidsconcentration of the milk may be standardized to about 22% by weight. Asan example, if the solids concentration of the milk is substantially inexcess of 22% by weight, the bacteria culture utilized to prepare theyogurt may digest the milk too slowly for completion of the process 200within a reasonable time period. In a further example, a robust bacteriastrain may be selected or the milk may be inoculated with an extra highbacteria load, to facilitate utilization of milk having a relativelyhigh solids concentration. In another implementation, the solidsconcentration of the milk may be standardized to within a range ofbetween about 10% and about 12% by weight, as may be selected in aconventional process for the preparation of yogurt. As an example,however, such a relatively low solids concentration may hinderproduction of a Low-Fat Yogurt-Cheese Composition having an acceptablythick texture. In an implementation, an initial solids concentration ofmilk selected for utilization at step 220 may be increased to a selectedhigher concentration by any process suitable to yield a condensed milk.As an example, a condensation process that does not involve heating themilk, such as an ultrafiltration process, may be utilized in order tominimize resulting degradation of the milk.

At step 230, the milk may be pasteurized. In an implementation, thispasteurization may be carried out as earlier discussed with regard tostep 106. As an example, pasteurization of the milk may be carried outby maintaining the milk at a temperature of at least about 165° F. forat least about 15 minutes. In another implementation, pasteurization ofthe milk may be carried out by maintaining the milk at a temperature ofabout 170° F. for about 30 minutes. As a further example, the milk maybe agitated during the pasteurization, which may facilitate more uniformheating of the milk and may avoid its localized overheating.

At step 240, the milk may be cooled to a bacteria culture temperature.As an example, the temperature of the milk may be promptly reduced to amoderate level following completion of its pasteurization in order toreduce ongoing heat damage of the milk. In another example, the milk maynot be maintained at the high temperatures necessary for pasteurizationwhen bacteria may be cultured in the milk at steps 250-260 discussedbelow, or the bacteria may not survive. In an implementation, the milkmay be cooled at step 240 to a temperature within a range of betweenabout 90° F. and about 115° F. In another example, the milk may becooled at step 240 to a temperature within a range of between about 106°F. and about 110° F. As an additional implementation, the milk may becooled at step 240 to a temperature of about 108° F.

At step 250, culture bacteria may be combined with the milk. In animplementation, bacteria strains that may be suitable for thepreparation of yogurt may be utilized. As examples, Lactobacillusdelbrueckii subspecies bulgaricus, Streptococcus thermophilus,Lactobacillus acidophilus, Bifidobacterium, and Lactobacillus paracaseisubspecies casei may be utilized. As another implementation, otherlactic acid-producing bacteria strains that may be suitable forpreparing yogurt may be utilized. Yogurt culture bacteria strains thatmay be suitable are commercially available under the trade name Yo-Fast®from Chr. Hansen, Bøge Allé 10-12, DK-2970 Hørsholm, Denmark. Thebacteria strain F-DVS YoFast®-10 as an example, which may containblended strains of Streptococcus thermophilus, Lactobacillus delbrueckiisubspecies bulgaricus, Lactobacillus acidophilus, Bifidobacterium, andLactobacillus paracasei subspecies casei, may be utilized. In anotherimplementation, DVS YoFast®-2211 may be utilized. As an additionalimplementation, a yogurt culture including Lactobacillus acidophilus,Bifidobacterium, and L. casei may be utilized. In an example, Yo-Fast®20 cultures that may include mixtures of Lactobacillus acidophilus,Bifidobacterium, and L. casei, may be utilized. Such yogurt cultures maydevelop a very mild flavor and may contribute to an appealing texture inthe Low-Fat Yogurt-Cheese Composition. These yogurt cultures may alsomake possible a reduction in a needed concentration of or possibly anelimination of stabilizers that may otherwise be needed for increasingthe thickness of the composition to an adequate, appealing level. Theseyogurt cultures may require minimal direct acidification, which mayresult in a longer shelf life for the Low-Fat Yogurt-Cheese Composition.Such yogurt cultures may also lend an appealing mouth feel andcreaminess to the Low-Fat Yogurt-Cheese Composition. In anotherimplementation, further bacteria strains that may be suitable arecommercially available under the trade names Ultra-Gro® and Sbifidus®from Degussa BioActives, 620 Progress Avenue, P.O. Box 1609, Waukesha,Wis. 53187-1609.

In an implementation, step 250 may include combining a selected culturebacteria strain with the milk at a bacteria concentration that iseffective to propagate live bacteria cultures throughout a given batchof milk in a reasonable time at a selected culture temperature. As anexample, a relatively higher concentration of culture bacteria maycorrespondingly reduce the time period needed to complete step 250, butat the expense of increased costs for the bacteria.

In an implementation, the milk may be agitated during all or part ofstep 250, as the concentration of the culture bacteria may be smallcompared with that of the milk. As an example, the culture bacteria maybe actively dispersed throughout the milk. In another implementation,agitation may be initiated before the culture bacteria are combined withthe milk, and agitation may also be continued after the culture bacteriahave been dispersed in the milk. In an example, a shear force of theagitation may be sufficient to disperse the culture bacteria in areasonable time, but may not be so strong as to degrade the culturebacteria, or the proteins and butterfat in the milk. In animplementation, the milk and culture bacteria may be subjected tomoderate agitation for a time period within a range of between about 10minutes and about 25 minutes. As another example, the milk and culturebacteria may be subjected to moderate agitation for a time period ofabout 15 minutes.

In step 260, bacteria introduced at step 250 may be cultured in themilk. In an implementation, the milk may be maintained at a temperaturesuitable for cultures of the selected bacteria to develop, over a timeperiod sufficient so that a visible curd may form throughout the milk.The visible curd may be accompanied by a substantial thickening of themilk. As an example, the milk may be maintained for a selected timeperiod at a temperature within a range of between about 95° F. and about112° F. In another implementation, the milk may be maintained for aselected time period at a temperature within a range of between about100° F. and about 110° F. As a further example, the milk may bemaintained for a selected time period at a temperature within a range ofbetween about 106° F. and about 110° F. In an additional implementation,the milk may be maintained for a selected time period at a temperatureof about 108° F. In an example, an optimum duration of the bacteriaculturing may depend on the level of bacteria activity, the selectedculture temperature, the initial bacteria concentration, and thecomposition of the milk. In an implementation, the milk may be culturedwith selected bacteria for a time period within a range of between about4 hours and about 6 hours. As another example, the milk may be culturedwith selected bacteria at a temperature of about 108° F. for about 6hours.

Lactic acid may be formed as a byproduct of metabolism of lactose by thebacteria in step 260. Hence, a measured pH of the milk, which maygradually decrease with lactic acid buildup, may be an indication of theprogress of the bacteria culture toward completion. In animplementation, when a pH of the milk reaches about 4.4, the level ofbacteria activity may begin to markedly decrease. As an example, thebacteria culture in step 260 may be continued until a pH of the milk iswithin a range of between about 5.0 and about 4.1. In anotherimplementation, the bacteria culture step 260 may be continued until apH of the milk is within a range of between about 4.6 and about 4.4. Asa further example, the bacteria culture step 260 may be continued untila pH of the milk is about 4.5.

When the milk reaches a selected pH, the process 200 may end at step270. The resulting product is yogurt that may contain live culturebacteria. As an example, the yogurt may have a uniform consistency and asolids content of at least about 8% by weight.

Returning to step 118 of FIG. 1, yogurt and the composition including amilkfat fluid may be combined together to form a composition includingyogurt and a milkfat fluid. In an implementation, the yogurt and thecomposition including a milkfat fluid may be simultaneously prepared sothat some or all of steps 118-138 of the process 100 discussed below maythen immediately be carried out. As an example, yogurt preparedaccording to the process 200 discussed above may already be at asuitable temperature for its combination with the composition includinga milkfat fluid at step 118. In an implementation, the compositionincluding a milkfat fluid may have already been cooled at step 116 tothat same temperature or to another compatible temperature.

In an implementation, yogurt may be prepared in advance of carrying outany or all of steps 104-116 of the process 100. As an example, yogurtmay be prepared prior to preparing a composition including a milkfatfluid in step 104, and may then be cooled to a refrigeration temperatureto retard continuation of bacteria activity in the yogurt until selectedsteps from among steps 104-116 of the process 100 have been executed. Inan implementation, the yogurt may be so cooled to a temperature within arange of between about 34° F. and about 38° F., and then may bereheated. As an example, the yogurt may be so reheated to a temperaturewithin a range of between about 95° F. and about 112° F. In anotherimplementation, the yogurt may be so reheated to a temperature within arange of between about 100° F. and about 110° F. As a further example,the yogurt may be reheated to a temperature within a range of betweenabout 106° F. and about 110° F. In an additional implementation, theyogurt may be reheated to a temperature of about 108° F. As an example,yogurt may be prepared while or after some or all of steps 104-116 arecarried out, so that the yogurt may be directly combined with thecomposition including a milkfat fluid at step 118 without reheating.Directly combining yogurt and the composition including a milkfat fluidat step 118 without reheating the yogurt may minimize degradation of theyogurt that may be caused by such reheating, including precipitation ofthe curd, attendant syneresis, and a reduction in the concentration oflive culture bacteria.

Ambient air may contain bacteria that may be harmful to and causedegradation of the yogurt and the composition including a milkfat fluid.In an implementation, the yogurt and the composition including a milkfatfluid may be handled in a manner to minimize their exposure both duringand after their preparation to ambient air, as well as to minimize theexposure of the composition including yogurt and a milkfat fluid toambient air.

As an example, the preparations of the yogurt and the compositionincluding a milkfat fluid to be combined together at step 118 may becompleted substantially at the same time. In an implementation, therespective temperatures of the yogurt and the composition including amilkfat fluid may be selected and controlled with attention topreserving live culture bacteria in the yogurt, to minimizing furtherheating and cooling operations, and to preventing shock to or death ofthe live yogurt culture bacteria. In another example, live yogurtbacteria cultures, which themselves may provide well-known healthbenefits to the consumer, may be included in the Low-Fat Yogurt-CheeseComposition. As a further implementation, the temperature of thecomposition including a milkfat fluid and the temperature of the yogurtmay each be adjusted if such temperatures are found to be too hot or toocold. In another example, the temperature of the composition including amilkfat fluid and the temperature of the yogurt may be adjusted, beforecombining them together, to within a range of between about 110° F. andabout 128° F., and to within a range of between about 95° F. and about112° F., respectively. As an additional implementation, the temperatureof the composition including a milkfat fluid and the temperature of theyogurt may be adjusted, before combining them together, to within arange of between about 115° F. and about 128° F., and to within a rangeof between about 100° F. and about 110° F., respectively. In a furtherexample, the temperature of the composition including a milkfat fluidand the temperature of the yogurt may be adjusted, before combining themtogether, to within a range of between about 120° F. and about 125° F.,and to within a range of between about 100° F. and about 108° F.,respectively. As another implementation, the temperature of thecomposition including a milkfat fluid and the temperature of the yogurtmay be adjusted, before combining them together, to temperatures ofabout 125° F. and about 108° F., respectively.

In an implementation, relative concentrations of yogurt and compositionincluding a milkfat fluid to be combined at step 118 may be selected. Asan example, the composition including a milkfat fluid may contain ahigher concentration of butterfat than does the yogurt. As anotherexample, the yogurt may contain lower concentrations of cholesterol andsodium, and a higher concentration of milk protein, than the compositionincluding a milkfat fluid. In another implementation, combining asubstantial concentration of yogurt with the composition including amilkfat fluid may provide a robust flavor, a reduced concentration ofcholesterol, and healthful active culture bacteria to the Low-FatYogurt-Cheese Composition. In an example, a sufficient concentration ofyogurt may be combined into a given batch of composition including amilkfat fluid to yield a selected substantial improvement in the flavorand texture of the Low-Fat Yogurt-Cheese Composition and to yield aselected concentration of healthful active culture bacteria in thecomposition.

In an implementation, the composition including yogurt and a milkfatfluid formed at step 118 may include yogurt at a resulting concentrationwithin a range of between about 20% and about 45% by weight, and acomposition including a milkfat fluid at a concentration within a rangeof between about 80% by weight and about 55% by weight. As a furtherexample, the composition including yogurt and a milkfat fluid formed atstep 118 may include yogurt at a resulting concentration within a rangeof between about 30% and about 40% by weight, and a compositionincluding a milkfat fluid at a concentration within a range of betweenabout 70% by weight and about 60% by weight. As an additional example,the composition including yogurt and a milkfat fluid formed at step 118may include yogurt at a resulting concentration of about 35% by weight,and a composition including a milkfat fluid at a concentration of about65% by weight.

In an implementation, the yogurt and the composition including a milkfatfluid may be combined together at step 118 within a reasonable timefollowing completion of some or all of steps 104-116 discussed above. Asanother example, the yogurt and the composition including a milkfatfluid may be separately prepared and stored, provided that excessivebacteria activity or heat-induced degradation is not permitted to takeplace in either of these ingredients over an extended time period beforethey are combined together in step 118.

In an implementation, step 118 may include thoroughly mixing togetherthe yogurt with the composition including a milkfat fluid. As an examplewhere the concentration of yogurt may be smaller than the concentrationof the composition including a milkfat fluid, the yogurt may be combinedwith the composition including a milkfat fluid in order to carry outstep 118. In an implementation, the mixing may be carried out in avessel having an agitator. As an example, the yogurt and the compositionincluding a milkfat fluid may be combined together with moderateagitation for a selected time period. As another example, care may betaken to select an agitation level that may effectively mix the yogurtand the composition including a milkfat fluid together but that may alsominimize shearing of milk proteins, butterfat, and live culturebacteria. In an implementation, mixing may be continued over a timeperiod within a range of between about 10 minutes and about 30 minutes.As a further example, mixing may be continued over a time period ofabout 15 minutes. Thorough mixing together of the yogurt and thecomposition including a milkfat fluid at step 118, prior tohomogenization at step 120 discussed below, may lead to a more uniformconsistency in the Low-Fat Yogurt-Cheese Composition.

In an implementation, a vessel utilized for carrying out step 118 mayinclude heating and cooling exchangers suitable for adjusting andcontrolling a temperature of the composition including yogurt and amilkfat fluid to a selected temperature. As another example, thecomposition including yogurt and a milkfat fluid prepared at step 118may be maintained at a temperature within a range of between about 118°F. and about 125° F. In a further implementation, the compositionincluding yogurt and a milkfat fluid prepared at step 118 may bemaintained at a temperature within a range of between about 118° F. andabout 120° F.

The arrow A shows that step 120 follows step 118 in FIG. 1. At step 120,the composition including yogurt and a milkfat fluid may be homogenizedby subjecting the composition including yogurt and a milkfat fluid to anelevated pressure for a selected period of time, and then rapidlyreleasing the pressure. In an example, application of such an elevatedpressure may break down butterfat globules in the composition includingyogurt and a milkfat fluid and substantially reduce their potential forsubsequent recombination and agglomeration, so that a compositionincluding yogurt and a milkfat fluid having a substantially uniformtexture may be prepared. As a further example, application of such anelevated pressure may cause butterfat and milk protein to be thoroughlyinterdispersed, so that a composition including yogurt and a milkfatfluid having a substantially reduced potential for syneresis may beprepared. As an implementation, homogenization may be carried out at anelevated pressure applied to the composition including yogurt and amilkfat fluid by any suitable means, such as, for example, hydraulic ormechanical force. As another example, the composition including yogurtand a milkfat fluid may be compressed to a selected pressure and thenpassed through an orifice to quickly reduce the pressure.

In an implementation, the homogenization at step 120 may be carried outat a relatively high temperature. As an example, the fluidity of thecomposition including yogurt and a milkfat fluid may increase at highertemperatures, which may improve the efficiency of the homogenizationprocess. In an implementation, live and active yogurt bacteria may notbe able to survive at a temperature greater than about 128° F., andtemperatures above about 125° F. may result in gradual death of suchbacteria. As an example, the homogenization in step 120 may be carriedout at a selected and controlled temperature that is not in excess ofabout 125° F. In another implementation, homogenization in step 120 maybe carried out at a selected and controlled temperature that is within arange of between about 118° F. and about 125° F. As a further example,homogenization in step 120 may be carried out at a selected andcontrolled temperature that is within a range of between about 118° F.and about 120° F. As an example, a temperature for the homogenizationprocess may be selected that will not kill a substantial proportion ofthe live culture bacteria in the composition including yogurt and amilkfat fluid prepared at step 118. In an implementation, homogenizationmay be carried out in a Gaulin homogenizer.

In an implementation, homogenization may be carried out at a pressurewithin a range of between about 2,000 pounds per square inch (PSI) andabout 4,000 PSI. As another example, homogenization may be carried outat a pressure within a range of between about 2,500 PSI and about 3,200PSI. In a further implementation, a thickness of the Low-FatYogurt-Cheese Composition may increase as the pressure applied duringhomogenization at step 120 increases. As an example, a pressure to beapplied to the composition including yogurt and a milkfat fluid duringhomogenization may be selected to yield a Low-Fat Yogurt-CheeseComposition having a selected consistency.

As an example, step 120 may be carried out using a homogenizer having ahomogenization chamber, an inlet chamber, and an outlet chamber. Theinlet chamber may in an example be a vessel suitable for staging asupply of the composition including yogurt and a milkfat fluid, on acontinuous or batch basis, for introduction into the homogenizationchamber. In an implementation, the homogenization chamber may be avessel having controllable orifices for input and output of thecomposition including yogurt and a milkfat fluid, and may be reinforcedto withstand containment of an elevated pressure suitable forhomogenization. As a further example, the outlet chamber may be a vesselsuitable for staging a supply of the homogenized composition includingyogurt and a milkfat fluid, on a continuous or batch basis, forexecution of some or all of steps 122-138 discussed below. In animplementation, the composition including yogurt and a milkfat fluid maybe passed through the inlet chamber before being pumped into thehomogenization chamber. Following homogenization, the compositionincluding yogurt and a milkfat fluid may, as an example, be expelledfrom the homogenization chamber into the outlet chamber. These flowsmay, as examples, be carried out on a continuous or batch basis. As afurther implementation, the pressure within the homogenization chambermay be adjusted to a selected homogenization pressure and maintained atthat pressure during homogenization. In an example, the pressure in theinlet chamber may be within a range of between about 20 PSI and about 40PSI. The pressure may be generated, as an implementation, by pumping ofthe composition including yogurt and a milkfat fluid into the inletchamber. As another example, the pressure in the outlet chamber may bewithin a range of between about 20 PSI and about 40 PSI. The pressuremay be generated, as an implementation, by expelling the compositionincluding yogurt and a milkfat fluid from the homogenization chamber andthen containing it in the outlet chamber. The composition includingyogurt and a milkfat fluid may, as an example, undergo a pressure dropby ejection of the composition through a hole upon passing from thehomogenization chamber to the outlet chamber. In an implementation, sucha hole may have a diameter of about a centimeter. As an additionalexample, the pressures within the inlet chamber, the outlet chamber, andthe homogenization chamber may be selected and carefully controlled sothat air may not be entrained into the homogenization chamber. In anexample, such entrained air may cause cavitation, which may degrade thecomposition including yogurt and a milkfat fluid and may lead to anexplosive release of the homogenization pressure.

In an implementation, milk protein may be combined with the compositionincluding yogurt and a milkfat fluid at step 122 to form a compositionincluding yogurt, milkfat fluid and milk protein. As examples, the milkprotein may include: milk protein concentrate, whole milk protein, wheyprotein concentrate, casein, Baker's cheese, yogurt powder, dry cottagecheese curd, milk protein curd, or a mixture. A whey protein concentratehaving a protein concentration of about 30% by weight, about 50% byweight, or about 85% by weight, as examples, may be utilized. As anotherexample, a Hahn's® Baker's cheese commercially available from FranklinFoods, Inc. may be utilized. As an example, the milk protein may includelive and active culture bacteria. As skim milk, a condensed skim milk ora high protein condensed skim milk dressing, as examples, may beutilized. In an implementation, a milk protein may be combined with thecomposition including yogurt and a milkfat fluid at a resultingconcentration within a range of between about 45% by weight and about15% by weight. As a further example, a milk protein may be combined withthe composition including yogurt and a milkfat fluid at a resultingconcentration within a range of between about 35% by weight and about25% by weight. As another implementation, a milk protein may be combinedwith the composition including yogurt and a milkfat fluid at a resultingconcentration of about 29% by weight. Combining milk protein with thecomposition including yogurt and a milkfat fluid at step 122 reduces theoverall fat concentration of the Low-Fat Yogurt-Cheese Composition.

Combining a milk protein with the composition including yogurt and amilkfat fluid at step 122 may also, as an example, facilitateincorporation of a higher overall concentration of water into theLow-Fat Yogurt-Cheese Composition. Milk protein may, however, have anunappealing flavor and texture. As an example, milk protein may have astrong, unpleasant, astringent flavor. In another example, milk proteinmay have a lumpy, grainy texture.

In an implementation, combining yogurt with the composition including amilkfat fluid at step 118 of the process 100 may counteract and minimizeadverse effects of combining a milk protein with the compositionincluding yogurt and a milkfat fluid at step 122 while making possiblethe preparation of a Low-Fat Yogurt-Cheese Composition having a reducedoverall fat concentration compared with cream cheese. As an example, theyogurt may provide the Low-Fat Yogurt-Cheese Composition with anappealing flavor and a creamy, moist texture in spite of the inclusionof the milk protein. As an example, combination with the milkfat fluidof yogurt at step 118 and a milk protein at step 122 may facilitateproduction of a Low-Fat Yogurt-Cheese Composition that may haveattributes including a low overall fat concentration and an appealingtaste and texture.

In an implementation, step 122 may include standardizing the compositionincluding yogurt, milkfat fluid and milk protein to a selected overallfat concentration. As another example, the projected fat concentrationof the Low-Fat Yogurt-Cheese Composition to be prepared from thecomposition including yogurt, milkfat fluid and milk protein in furthersteps of the process 100 may also be determined, based on the selectedconcentrations of milk protein and the composition including yogurt anda milkfat fluid to be combined together, and based on the overall fatconcentration in the composition including yogurt, milkfat fluid andmilk protein. In an implementation, low-fat cream cheese may be definedto include a maximum fat concentration of 16.5% by weight. Given thevariable nature of raw milk, standardization of the fat content in agiven batch of the composition including yogurt, milkfat fluid and milkprotein may also be useful, as an example, in furtherance of stabilityof the process 100 and of preparation of a uniform Low-Fat Yogurt-CheeseComposition. In an implementation, the overall fat concentration of thecomposition including yogurt, milkfat fluid and milk protein formed atstep 122 may be adjusted to within a range of between about 5% and about33% by weight. As another example, the overall fat concentration of thecomposition including yogurt, milkfat fluid and milk protein may beadjusted to within a range of between about 5% and about 16.5% byweight. In a further implementation, the overall fat concentration ofthe composition including yogurt, milkfat fluid and milk protein may beadjusted to within a range of between about 9% and about 14% by weight.As an additional example, the overall fat concentration of thecomposition including yogurt, milkfat fluid and milk protein may beadjusted to about 11.2% by weight.

As an example, the texture and mouth feel of cheese products may improvewith higher overall fat content. The fat content of the compositionincluding yogurt and a milkfat fluid may include butterfat from themilkfat fluid, as an example. In an implementation, a high overall fatcontent may provide better tolerance of the composition includingyogurt, milkfat fluid and milk protein to processing steps, such asagitation shear that may degrade protein and butterfat molecules.However, a high overall fat concentration in the composition includingyogurt, milkfat fluid and milk protein may also lead to acorrespondingly higher fat concentration in the Low-Fat Yogurt-CheeseComposition, which may not be optimal from a consumer health standpoint.It is understood that standardization may be carried out at other pointsin the process 100, such as following combination of a milkfat fluid anda stabilizer at step 104 or following combination of yogurt with thecomposition including a milkfat fluid at step 118, as examples.

In an implementation, a butterfat concentration in a milkfat fluid maybe measured using a standard Babcock test. For background, see Baldwin,R. J., “The Babcock Test,” Michigan Agricultural College, ExtensionDivision, Bulletin No. 2, Extension Series, March 1916, pp. 1-11; theentirety of which is incorporated herein by reference. Where thebutterfat concentration in a milkfat fluid is too high, downwardadjustment of the butterfat concentration may be accomplished, as anexample, by combining the milkfat fluid with a nonfat ingredient such asskim milk. Introduction of water, as an example, may generally beineffective because the water concentration of the milkfat fluid maydirectly affect the texture of the Low-Fat Yogurt-Cheese Composition. Asan example, there may accordingly be a limited feasibility of directlycombining water with the composition including yogurt, milkfat fluid andmilk protein to reduce the overall fat concentration in the Low-FatYogurt-Cheese Composition. In an implementation, the overall fatconcentration of a milkfat fluid may be downwardly adjusted by combiningan appropriate amount of nonfat dry milk with the milkfat fluid,together with adequate water to rehydrate the nonfat dry milk. Thiscombination of the milkfat fluid with nonfat dry milk has the advantageof not contributing excess water to the milkfat fluid. In the event thatthe initial butterfat concentration present in a given milkfat fluidneeds to be upwardly adjusted, this may be accomplished by combining inan ingredient containing a higher concentration of butterfat, such as,for example, cream.

In an implementation, the relative concentrations of butterfat, milkprotein and water to be provided in the Low-Fat Yogurt-CheeseComposition may all be selected. As an example, the overall fatconcentration of the Low-Fat Yogurt-Cheese Composition may be selected.In an implementation, the overall fat concentration of the Low-FatYogurt-Cheese Composition may be selected to be less than about 16.5% byweight. In another example, the overall milk protein concentration ofthe Low-Fat Yogurt-Cheese Composition may be maximized due to thenutritional benefits, provided that a good texture and “mouth feel” maybe retained. As an additional implementation, a sufficient concentrationof yogurt may be included in the Low-Fat Yogurt-Cheese Composition tocontribute to a flavor and texture appealing to the consumer. Milkprotein inclusion increases the overall protein concentration of theLow-Fat Yogurt-Cheese Composition. Milk protein may be hygroscopic, andits capability to absorb water may tend to degrade the texture of theLow-Fat Yogurt-Cheese Composition, making the composition somewhatgrainy. The yogurt may counteract this texture degradation andgraininess, and may facilitate the preparation of a Low-FatYogurt-Cheese Composition having a texture appealing to the consumer.Water is a secondary ingredient that may be needed both to facilitateprocessing, as well as to provide an appealing, moist texture in theLow-Fat Yogurt-Cheese Composition. However, excessive water may not beretained in the Low-Fat Yogurt-Cheese Composition and hence may become aprocessing hindrance, an expense, and a disposal issue.

As another implementation, the milk protein and the compositionincluding yogurt and a milkfat fluid as combined together at step 122may be blended at step 124 to form a blend. As an example, milk proteinmay be hygroscopic, and may accordingly have a somewhat crumbly, grainy,sticky, agglomerative texture. The hygroscopicity and crumbly, stickytexture of the milk protein may hinder the formation of a uniformcomposition at step 122. As an example, blending may accordingly becarried out by subjecting the composition including yogurt, milkfatfluid and milk protein to high shear in a suitable vessel equipped witha bladed agitator. In an implementation, the composition includingyogurt, milkfat fluid and milk protein may be blended by a bladedagitator for a time period within a range of between about 10 minutesand about 20 minutes. In a further implementation, a Breddo Lorliquefier having a 300 gallon capacity and a 75 horsepower motor drivingthe bladed agitator, or a Breddo Lor liquefier having a 500 galloncapacity and a 110 horsepower motor driving the bladed agitator, may beutilized.

In a further implementation, the yogurt may be combined with thecomposition including a milkfat fluid at step 118 as discussed above andthe resulting composition including yogurt and a milkfat fluid may thenbe homogenized at step 120, prior to combining the milk protein with thecomposition including yogurt and a milkfat fluid at step 122. This orderof process steps 118-122 may facilitate a breakdown of the crumbly,grainy, agglomerative texture of the milk protein during subsequentblending in step 124. This facilitated breakdown of the milk proteintexture and a resulting dispersion of the milk protein throughout thecomposition including yogurt and a milkfat fluid may make possible thecombination of higher concentrations of milk protein together with thecomposition including yogurt and a milkfat fluid. In anotherimplementation, step 118 may be executed after step 124 so that theyogurt may be combined together with the composition including a milkfatfluid after the combination and blending in of the milk protein. In thislatter implementation the absence of the yogurt when step 124 is carriedout may lead to poor blending in of the milk protein, possiblynecessitating a longer blending cycle as well as imposing a lowerceiling on a maximum concentration of milk protein that may beeffectively incorporated into the composition including a milkfat fluidin steps 122 and 124.

In another implementation, combination of the milkfat fluid with themilk protein as discussed above in connection with step 122 may insteador additionally be carried out in step 104. As an example, thecomposition including a milkfat fluid may be homogenized following step104 in the same manner as discussed above in connection with step 120,and next blended as discussed above in connection with step 124.

As an additional implementation, the blend may be pasteurized at step126. This pasteurization may, as an example, be carried out in a manneras discussed above in connection with step 106. In a furtherimplementation, the pasteurization may be carried out partially orcompletely at the same time as the blending in step 124. In an example,a Breddo Lor liquefier or a similar apparatus capable of heating andbladed agitation of the composition including yogurt, milkfat fluid andmilk protein may be utilized to carry out both steps 124 and 126. As animplementation, preparation of a Low-Fat Yogurt-Cheese Composition maybe complete following blending and pasteurization at steps 124 and 126.In another example, one or more further steps of the process 100,discussed below, may be carried out.

In an example, the blend may be cooled to a bacteria culture temperatureat step 128, the blend may then be combined with live culture bacteriain step 130, and the bacteria may be cultured in step 132. As animplementation, these steps 128-132 may be selected to be carried outwhen, in an execution of the process 100, the yogurt that was combinedwith the composition including a milkfat fluid at step 118 did notcontain live culture bacteria.

In another example, the blend may be cooled to a yogurt bacteria culturetemperature at step 128 in a manner as discussed above in connectionwith step 240 of the process 200. As a further implementation, liveyogurt culture bacteria may be combined with the blend in step 130 in amanner as discussed above in connection with step 250 of the process200. In an additional example, the bacteria may be cultured in step 132in a manner as discussed above in connection with step 260 of theprocess 200. In an implementation, live yogurt bacteria cultures thatmay themselves provide well-known health benefits to the consumer may beincluded in the Low-Fat Yogurt-Cheese Composition.

In another example, the blend may be cooled to a cream cheese bacteriaculture temperature at step 128 in a manner as discussed above inconnection with step 108 of the process 100. As a furtherimplementation, live cream cheese culture bacteria may be combined withthe blend in step 130 in a manner as discussed above in connection withstep 110 of the process 100. In an additional example, the bacteria maybe cultured in step 132 in a manner as discussed above in connectionwith step 112 of the process 100. In an implementation, the cream cheesebacteria may not provide the same health benefits that may be providedto the consumer by live yogurt bacteria.

In an implementation, the bacteria culture step 132 may be continueduntil the pH of the blend is within a range of between about 5.0 andabout 4.1. As another example, the bacteria culture step 132 may becontinued until the pH of the blend is within a range of between about4.6 and about 4.4. In a further implementation, the bacteria culturestep 132 may be continued until the pH of the blend is about 4.5.

In an implementation, step 132 may include thickening the blend bycombining the composition with a coagulating enzyme, in substitution foror in addition to directly acidifying the composition. As an example, acoagulating enzyme may cause casein protein in milk to form a gel. Asanother implementation, the action of a coagulating enzyme may requiremuch more time for completion than direct acidification, meanwhileallowing far more culture bacteria activity to occur and delaying thecompletion of acidification. In a further example, the enzymecoagulation process may also be accompanied by syneresis and a resultingloss of albumin protein from the gelled curd. As an implementation,enzyme coagulation may yield an inferior Low-Fat Yogurt-CheeseComposition having a reduced thickness and a reduced proteinconcentration. In an example, enzymatic coagulation may take about 12hours for completion. As an additional implementation, any caseinprotein coagulating enzyme of animal-, plant-, microbe, or other originmay be used. In another example, the coagulating enzyme may includechymosin, which is also referred to as rennin and is the activecomponent of rennet. Rennet may be purified from calf stomachs. Chymosinmay break down casein protein to paracasein. Paracasein may combine withcalcium to form calcium paracaseinate, which may then precipitate andform a solid mass. Milkfat and water may become incorporated into themass, forming curds. One part rennin may coagulate about 10,000 to about15,000 parts milkfat fluid. In another example, pepsin, which may bepurified from the stomachs of grown calves, heifers, or pigs, may beused.

As an example, the pH of the blend may be tested at step 134. In animplementation, the pH of the blend may be measured using a pH meter. Asan example, a Fisher Scientific pH meter may be utilized. In animplementation, step 134 may also include adjusting the pH of the blendto a selected value. As another example, the pH of the blend may beadjusted to within a range of between about 5.0 and about 4.1. In afurther implementation, the pH of the blend may be adjusted to within arange of between about 4.6 and about 4.4. As an additional example, thepH of the blend may be adjusted to about 4.5. In an implementation, thepH of the blend for preparing a plain flavor Low-Fat Yogurt-CheeseComposition, meaning one that does not contain or that contains minimalconcentrations of fruits, vegetables, nuts, flavorings, condiments orother food additives, may be adjusted to within a range of between about4.40 and about 4.50. As another example, the pH of the blend for aflavored Low-Fat Yogurt-Cheese Composition, meaning one that doescontain a significant concentration of fruits, vegetables, nuts,flavorings, condiments or other food additives, may be adjusted towithin a range of between about 4.38 and about 4.48. In animplementation, the taste to the palate of plain and flavored Low-FatYogurt-Cheese Compositions may begin to become sharp at a pH lower thanabout 4.40 or 4.38, respectively. In another example, the taste to thepalate of either a plain or flavored Low-Fat Yogurt-Cheese Compositionmay be too tart at a pH of about 4.2 or lower. In a furtherimplementation, the thicknesses of plain and flavored Low-FatYogurt-Cheese Compositions may decline to a poor body or runniness at apH higher than about 4.50 or 4.48, respectively.

In an implementation, the pH adjustment of step 134 may be carried outby combining the blend with an appropriate amount of an edible acid. Asexamples, edible acids may include lactic acid, phosphoric acid, aceticacid, citric acid, and mixtures. In another implementation, an aqueousmixture of edible acids having a pH within a range of between about 0.08and about 1.4 may be available under the trade name Stabilac® 12 Naturalfrom the Sensient Technologies Corporation, 777 East Wisconsin Avenue,Milwaukee, Wis. 53202-5304. As a further example, similar edible acidmixtures may also be available from Degussa Corporation, 379 InterpaceParkway, P.O. Box 677, Parsippany, N.J. 07054-0677. As an additionalimplementation, the edible acid selected for use may include lacticacid. Lactic acid is a metabolite that may be naturally produced bylactose-consuming bacteria that may be utilized in preparing the yogurtand the composition including a milkfat fluid.

In an implementation, an edible acid may be combined with the blend torapidly reduce the pH of the blend to a selected value, which may serveto control the thickness of the Low-Fat Yogurt-Cheese Composition. As anadditional example, this direct acidification of the blend may slow downfurther propagation of culture bacteria in the composition, as culturebacteria present in the composition may become substantially dormant ata pH substantially below about 4.38. In an implementation, yogurtculture bacteria may substantially survive direct acidification at step134 and thus may still provide the health benefits of active yogurtcultures to a consumer. As another example, the edible acid present inthe Low-Fat Yogurt-Cheese Composition may contribute a good-tasting biteto the flavor of the composition.

In an implementation, the pH of the blend may be tested at step 134following culture of the blend at steps 128-132, and any direct pHadjustment of the blend that is needed may then be promptly completed.As another example, the pH testing and any needed direct acidificationmay be completed within less than about three (3) hours followingcombination of the blend with culture bacteria at step 130. In anotherimplementation, pH testing and any needed direct acidification may becompleted within less than about two (2) hours following combination ofthe blend with culture bacteria at step 130. As a furtherimplementation, the pH testing and any needed direct acidification maybe completed within less than about one (1) hour following combinationof the blend with culture bacteria at step 130. In an example wheredirect acidification of the blend may be delayed substantially beyondthree hours following combination of the blend with culture bacteria atstep 130, the thickness of the Low-Fat Yogurt-Cheese Composition may becorrespondingly reduced, and the consistency of the composition may tendto break down with attendant syneresis. In an implementation, excessiveculture bacteria activity in the composition including yogurt and amilkfat fluid may be a substantial contributing cause of these adverseeffects.

In another implementation, the pH of the composition including yogurtand a milkfat fluid may be tested at step 118 where yogurt is utilizedincluding live culture bacteria, and any direct pH adjustment that isneeded may then be promptly completed. As another example, the pHtesting and any needed direct acidification may be completed within lessthan about three (3) hours following preparation of the compositionincluding yogurt and a milkfat fluid, utilizing yogurt including liveculture bacteria at step 118. In another implementation, pH testing andany needed direct acidification may be completed within less than abouttwo (2) hours following preparation of the composition including yogurtand a milkfat fluid at step 118. As a further implementation, the pHtesting and any needed direct acidification may be completed within lessthan about one (1) hour following preparation of the compositionincluding yogurt and a milkfat fluid, utilizing yogurt including liveculture bacteria at step 118.

In an implementation, a first point in time T1 when the yogurt and thecomposition including a milkfat fluid and the live culture bacteria arecombined together at step 118 to produce the composition includingyogurt and a milkfat fluid, and a second point in time T2 when the blendmay be directly acidified at step 134, may be selected and controlled.In another implementation, a first point in time T1 when the blend maybe combined together with culture bacteria at step 130 and a secondpoint in time T2 when the blend may be directly acidified at step 134,may be selected and controlled. As another example, T2 may be a timethat is within about three (3) hours or less following T1. In anadditional implementation, T2 may be within about two (2) hours or lessfollowing T1. As another example, T2 may be within about one (1) hour orless following T1.

In an implementation where the time delay between the first and secondpoints in time T1 and T2 may be selected, monitored and controlled, thetime delay may be managed between the point in time of preparation of agiven portion of blend or composition including yogurt and a milkfatfluid including live culture bacteria and the point in time of directacidification of that same portion. The term “monitored” means that thefirst and second points in time T1 and T2 may be registered in asuitable manner, which may for example be automated or manual. The term“controlled” means that the time delay between the first and secondpoints in time T1 and T2 may be regulated in a suitable manner, whichmay for example be automated or manual. As an example, controlling thetime delay between T1 and T2 may ensure that a Low-Fat Yogurt-CheeseComposition prepared from a given portion of blend or compositionincluding yogurt and a milkfat fluid including live culture bacteriawill have a selected texture and shelf life. In an implementation,execution of the process 100 in a continuous manner may facilitateproduction of a Low-Fat Yogurt-Cheese Composition having a consistentlysatisfactory quality, without pockets of thin consistency or ofpropensity to accelerated spoilage. As another example, execution of theprocess 100 in a batch manner may facilitate production of a Low-FatYogurt-Cheese Composition batch having a consistently satisfactoryquality, rather than resulting in pockets of poor quality or insub-batches of varying quality. As an example, processing a large batchof blend through step 134 as a series of sub-batches may ensure that noportion of the batch including live culture bacteria awaits directacidification for more than about three hours.

In an implementation, step 134 may include measures for retardingculture bacteria activity other than or in addition to directacidification. As an example, the temperature of the blend may bereduced following completion of step 122 to below an optimum temperaturezone for rapid bacteria growth. In an implementation, an optimumtemperature zone for bacteria growth may be within a range of betweenabout 75° F. and about 115° F. As an example, the process 100 may becarried out to minimize a time period during which the blend and theLow-Fat Yogurt-Cheese Composition may be exposed to temperatures withinthis range. In an implementation, such temperature control may permitacidification in step 134 to be delayed for up to about seven (7) hoursfollowing preparation of a composition including yogurt with livebacteria cultures and milkfat fluid at step 118 or combination ofculture bacteria with the blend at step 130.

In an implementation, the pH testing and direct acidification of step134 may both be carried out together with blending at step 124 andpasteurization at step 126. As an example, a Breddo Lor liquefier may beutilized to blend and pasteurize the composition including yogurt,milkfat fluid and milk protein, as well as to directly acidify thecomposition. In this manner, step 134 may be carried out during step 124or as soon as blending in step 124 has been completed. As a furtherexample, steps 124, 126 and 134 may be carried out on a continuous andsimultaneous basis. As an example, blending may be discontinued uponreaching a selected pH for the composition including yogurt, milkfatfluid and milk protein, in order to avoid excessive shearing andpossible breakdown of the texture of the blend. In an implementation,direct acidification may be carried out at the same temperature range ortemperature employed for pasteurization. As a further example, directacidification may be carried out at a lower temperature than thatemployed for pasteurization in step 126, although the compositionthickness and attendant difficulty of mixing in the direct acidificationagent may increase as the temperature is reduced. In an implementation,the temperature of the blend may be reduced to a temperature no greaterthan a temperature within a range of between about 112° F. and about114° F. during or after direct acidification in step 134. As anadditional example, the temperature of the blend may be reduced to atemperature of less than about 100° F. during or after directacidification in step 134. In a further implementation, the temperatureof the blend may be reduced to a temperature of less than about 75° F.at a point during or after direct acidification in step 134.

As an example, carrying out direct acidification may become graduallymore difficult as the temperature of the blend is lowered, due to asteadily increasing composition thickness. In another implementation,direct acidification of the blend at a temperature below about 60° F.may result in a lumpy composition texture. In an example, cooling of thecomposition may be effected by holding the composition in a jacketedtank containing a glycol refrigerant maintained at a selectedtemperature to withdraw heat from the blend in the tank. In anadditional implementation, the blend may be deemed to be a finishedLow-Fat Yogurt-Cheese Composition after completion of step 134, and mayas examples be hot-packed, or cooled and packed, at a selectedtemperature.

In an implementation, direct acidification of the composition includingyogurt, milkfat fluid and milk protein as discussed in connection withstep 134 may be carried out before blending the composition in step 124.However, direct acidification may cause a substantial thickening of thecomposition including yogurt, milkfat fluid and milk protein, which mayhinder the blending step. As another example, step 134 may includelowering the temperature of the blend to a temperature suitable forrefrigeration, to further reduce ongoing bacteria activity. In animplementation, the temperature may be lowered to within a range ofbetween about 34° F. and about 38° F.

In another implementation, step 134 may include combining a suitablepreservative with the blend to retard bacteria, yeast and mold growth.As examples, potassium sorbate, sodium benzoate, sorbic acid, ascorbicacid or nisin may be utilized. In an implementation, the preservativemay be combined with the composition before direct acidification andconsequent thickening, to facilitate dispersion of the preservative at aminor concentration throughout the blend. Nisin, as an example, is aprotein preservative that may be expressed by Lactococcus lactis. In anadditional implementation, flavorings, condiments and the like may becombined with the blend. As an example, a butter flavoring may becombined with the blend. Butter flavorings may be commerciallyavailable, as examples, from Spice Barn Inc., 499 Village Park Drive,Powell, Ohio 43065; and from Kernel Pops of Minnesota, 3311 West166^(th) Street, Jordan, Minn. 55352, an affiliate of R.D. Hanson &Associates, Inc. In another implementation, a coloring may be combinedwith the blend. As an example, beta carotene may be utilized as a yellowcoloring, which may give the blend a buttery appearance. Adjuvants thatmay be vulnerable to attack by bacteria, including fruits and vegetablesas examples, may in an implementation be combined with the blend afterthe temperature of the composition has been reduced below about 75° F.In an implementation, such adjuvants may themselves be treated forincreased resistance to such bacteria.

In an implementation, live yogurt culture bacteria may be combined withthe blend in step 136, provided that the temperature of the blend is lowenough at and following such introduction to avoid killing or undulyshocking the live culture bacteria. Step 136 may, as an example, becarried out in a manner as discussed in connection with step 130. As anexample, the live yogurt bacteria may reinforce the health-relatedbenefits of live and active yogurt culture bacteria that may alreadythen be present in the blend. In an implementation, a need for inclusionof such live culture bacteria at step 136 as well as a concentration ofsuch bacteria to be combined with a given blend may be determined bycarrying out a bacteria activity test. As an example a Man, Rogosa andSharpe (“MRS”) broth test may be carried out.

In an implementation, the blend may be passed through a heat exchangerat one or a plurality of selected and controlled temperatures ortemperature ranges in step 138. In a further implementation, a heatexchanger may be used that may continuously move the blend in contactwith a heat exchange surface area in a confined space. As an example,this heat exchange step may yield a blend having a creamier, moreuniform texture, with a reduced tendency to exhibit syneresis. Inanother implementation, this heat exchange step may facilitateincorporation of a higher overall concentration of water into the blendthan would otherwise remain stably incorporated. As an example, the heatexchange step may be accompanied by agitation. In anotherimplementation, the blend may be passed through a confined spaceincluding a heat exchange surface and having an agitator, and thenejected from the confined space through a opening such as a nozzle. Asan implementation, the blend may be passed through a scraped surfaceheat exchanger, such as a Waukesha Cherry-Burrell Thermutator® orVotator® with agitation while simultaneously controlling thetemperature. In another example, a Terlotherm® vertical scraped surfaceheat exchanger may be employed. Terlotherm® machinery is commerciallyavailable from Terlet USA, 6981 North Park Drive, East Bldg., Suite 201,Pennsauken, N.J. 08109. In another implementation, a scraped surfaceheat exchanger may be equipped to withdraw heat from the blend in orderto facilitate reduction of the temperature of the composition in thecourse of the composition's passage through the heat exchanger. As anadditional example, the blend may pass through two scraped surface heatexchangers in series. In an implementation, the two scraped surface heatexchangers may be maintained at two or more different temperatures ortemperature ranges.

As an example, the blend may be passed with agitation through a heatexchanger at a temperature within a range of between about 58° F. andabout 70° F. In a further implementation, the blend may be passed withagitation through a heat exchanger at a temperature within a range ofbetween about 58° F. and about 68° F. As an additional example, theblend may be passed with agitation through a heat exchanger at atemperature within a range of between about 58° F. and about 62° F. As afurther implementation, step 138 may include multiple cooling steps thatmay reduce the temperature of the blend in a staged, controlled manner.As examples, this cooling may be carried out with a smooth and gradualtemperature reduction or in discrete steps. In an implementation, theblend may be cooled to a temperature no higher than about 90° F. beforebeing packed into containers. As an example, the blend may be too stickyat a temperature higher than about 100° F. in order to be efficientlypacked.

In an implementation, the agitation of the blend in a scraped surfaceheat exchanger may be controlled to a selected level in order to subjectthe blend to a selected amount of shear. As an example, the normaloperating speed of the agitator in a Waukesha Cherry-BurrellThermutator® or Votator® may need to be reduced, for example to within arange of between about 800 and 1,000 revolutions per minute, in order toavoid excessive shear. As an example, the process 100 may end at step140 after completion of some or all of steps 104-138. In anotherimplementation (not shown), the blend may be cooled in step 138 to atemperature suitable for culture bacteria survival, before combininglive bacteria with the blend in the same manner as discussed above inconnection with step 136.

In an implementation, the Low-Fat Yogurt-Cheese Composition prepared bythe process 100 may have the appearance, consistency, and texture of acheese or butter product. As an example, the texture of the Low-FatYogurt-Cheese Composition may be similar to that of cream cheese, or ofanother soft cheese. In another implementation, the texture of theLow-Fat Yogurt-Cheese Composition may be similar to that of butter ormargarine, in brick or spread form. As an additional example, theLow-Fat Yogurt-Cheese Composition may have the robust, appealing flavorof yogurt. In a further implementation, the Low-Fat Yogurt-CheeseComposition may include whey protein retained from the milkfat fluiddiscussed above in connection with step 104. As a further example,retained whey protein may amplify the flavor of the Low-FatYogurt-Cheese Composition and provide a robust taste. In animplementation, facilitating retention of the whey in the Low-FatYogurt-Cheese Composition prepared by the process 100 may introducenatural flavor while eliminating the pollution and economic loss thatmay result from separating and discarding whey protein as inconventional cheese production. As an additional example, the Low-FatYogurt-Cheese Composition may include a concentration of yogurt selectedto counteract graininess and dryness of the milk protein introduced atstep 122, thus improving the spreadability of and providing a creamytexture to the composition.

In an implementation, the Low-Fat Yogurt-Cheese Composition may includeyogurt at a concentration within a range of between about 40% and about10% by weight. As a further example, the Low-Fat Yogurt-CheeseComposition may include yogurt at a concentration within a range ofbetween about 30% and about 20% by weight. As an additional example, theLow-Fat Yogurt-Cheese Composition may include yogurt at a concentrationof about 25% by weight. In an implementation, the yogurt itself may besubstantially fat-free or may have a low concentration of fat, so thatthe yogurt reduces the overall fat concentration of the Low-FatYogurt-Cheese Composition.

As an implementation, the Low-Fat Yogurt-Cheese Composition may includebutterfat at a concentration within a range of between about 33% andabout 5% by weight. In another example, the Low-Fat Yogurt-CheeseComposition may include butterfat at a concentration within a range ofbetween about 16.5% and about 5% by weight. In a further example, theLow-Fat Yogurt-Cheese Composition may include butterfat at aconcentration within a range of between about 14% and about 9% byweight. In yet another implementation, the Low-Fat Yogurt-CheeseComposition may include butterfat at a concentration of about 11.2% byweight.

As an implementation, the Low-Fat Yogurt-Cheese Composition may includemilk protein at a concentration within a range of between about 40% andabout 5% by weight. In another example, the Low-Fat Yogurt-CheeseComposition may include milk protein at a concentration within a rangeof between about 20% and about 10% by weight. As an additionalimplementation, the Low-Fat Yogurt-Cheese Composition may include milkprotein at a concentration of about 13% by weight.

As an example, the Low-Fat Yogurt-Cheese Composition may include creamcheese at a concentration within a range of between about 75% by weightand about 15% by weight; yogurt at a concentration within a range ofbetween about 40% by weight and about 10% by weight; and milk protein ata concentration within a range of between about 45% by weight and about15% by weight. As another implementation, the Low-Fat Yogurt-CheeseComposition may include cream cheese at a concentration within a rangeof between about 55% by weight and about 35% by weight; yogurt at aconcentration within a range of between about 30% by weight and about20% by weight; and milk protein at a concentration within a range ofbetween about 35% by weight and about 25% by weight. As a furtherexample, the Low-Fat Yogurt-Cheese Composition may include cream cheeseat a concentration of about 46% by weight; yogurt at a concentration ofabout 25% by weight; and milk protein at a concentration of about 29% byweight.

In an implementation, a proportion of the overall protein content in theLow-Fat Yogurt-Cheese Composition, within a range of between about 10%and about 50% by weight may be contributed by milk protein combined withother ingredients during step 104, and a proportion within a range ofbetween about 40% and about 50% by weight may be contributed by milkprotein combined with other ingredients during step 122, and aproportion within a range of between about 5% and about 40% by weightmay be contributed by yogurt combined with other ingredients during step118. As another example, a proportion of the overall protein content inthe Low-Fat Yogurt-Cheese Composition, within a range of between about25% and about 40% by weight may be contributed by milk protein combinedwith other ingredients during step 104, and a proportion within a rangeof between about 40% and about 50% by weight may be contributed by milkprotein combined with other ingredients during step 122, and aproportion within a range of between about 12% and about 25% by weightmay be contributed by yogurt combined with other ingredients during step118. In an additional implementation, about 34.8% by weight of theoverall protein content in the Low-Fat Yogurt-Cheese Composition, may becontributed by milk protein combined with other ingredients during step104, and about 47% by weight may be contributed by milk protein combinedwith other ingredients during step 122, and about 17% by weight may becontributed by yogurt combined with other ingredients during step 118.As another example, a selected proportion of milk protein in the Low-FatYogurt-Cheese Composition contributed by milk protein combined at step122 may be greater than a selected proportion of milk protein in theLow-Fat Yogurt-Cheese Composition contributed by milk protein combinedat step 104.

In an example, the Low-Fat Yogurt-Cheese Composition may includecholesterol at a concentration of less than about 0.05%. In anadditional example, the Low-Fat Yogurt-Cheese Composition may includecholesterol at a concentration of less than about 0.034%. As a furtherimplementation, the Low-Fat Yogurt-Cheese Composition may include sodiumat a concentration within a range of between about 0.2% and 0.4% byweight. In another example, the Low-Fat Yogurt-Cheese Composition mayinclude water at a concentration within a range of between about 58% andabout 63% by weight.

In an implementation, the Low-Fat Yogurt-Cheese Composition may includeinulin. Inulin is a polysaccharide that may naturally be found in manyplants. Inulin has a mildly sweet taste and is filling like starchyfoods, but may not normally be absorbed in human metabolism andtherefore may not affect the sugar cycle. Inulin may reduce the humanbody's need to produce insulin, which may help to restore a normalinsulin level. In addition to being thus potentially beneficial fordiabetics, inulin may increase the thickness of the Low-FatYogurt-Cheese Composition, which may facilitate the incorporation of asmuch as between about 2% and about 4% by weight more yogurt into a givenLow-Fat Yogurt-Cheese Composition. Inulin also is a prebiotic that mayextend the viability of yogurt bacteria in the digestive tract of theconsumer, so that the beneficial effects of such bacteria in the bodymay be increased. Inulin may, however, be implicated in food allergies,and may induce anaphylactic shock in some people. In an implementation,other non-digestible oligosaccharides, and oligosaccharides that may beresistant to human metabolism, collectively referred to herein as“digestion-resistant polysaccharides”, such as lactulose and lactitol,may be utilized instead of or together with inulin. As an example, aminor concentration of a digestion-resistant polysaccharide may becombined with the composition including yogurt and a milkfat fluid at orbefore blending step 124.

Syneresis may lead to an unattractive and wasteful phase separationbetween curds and whey when milk is directly coagulated. In animplementation, the Low-Fat Yogurt-Cheese Composition may exhibitsubstantially no syneresis, or less than about 1% syneresis by weight,after being maintained at a temperature within a range of between about74° F. to about 75° F. for about 15 hours.

As an implementation, the texture and consistency of the Low-FatYogurt-Cheese Composition may be the same as that of ordinary creamcheese. In another example, the Low-Fat Yogurt-Cheese Composition mayhave a consistency similar to that of brick butter.

FIG. 3 is a flow chart showing an example of an implementation of aprocess 300 for preparing a whipped Low-Fat Yogurt-Cheese Composition.In an implementation, the process 300 may be carried out in place ofstep 138 discussed above. The process 300 starts at step 310, and atstep 320 a composition including yogurt, milkfat fluid and milk protein(a “blend”) may be prepared by carrying out some or all of steps 104-136of the process 100. In step 330, the blend may be agitated in thepresence of an inert gas at an elevated pressure. As an example, theblend may be passed through a confined space having an agitator, whilebeing simultaneously subjected to an inert gas at an elevated pressure.

In an implementation, an inert gas may be provided in the confined spaceat an initial pressure within a range of between about 150 PSI and about240 PSI. As another example, the inert gas may be provided in theconfined space at an initial pressure within a range of between about220 PSI and about 240 PSI. As a further implementation, the pressure ofthe inert gas may be controlled throughout the confined space in orderto expose the blend to a selected pressure for a defined time as thecomposition travels through the confined space. In an additionalexample, the inert gas may be injected into the confined space at aselected initial pressure, which may then be permitted to dissipate inthe confined space. As an implementation, the blend may be exposed to aselected pressure for a time period within a range of between about 3seconds and about 6 seconds. As another example, the blend may beexposed to a selected pressure for a time period within a range ofbetween about 4 seconds and about 5 seconds. Although as examples anyinert gas may be used, nitrogen may in an implementation be a typicaland practical choice. The term “inert” means that the gas substantiallydoes not cause or at least minimizes harmful effects on the blend, itspreparation, and the consumer.

In an implementation, injection of a gas into the blend under highpressure may be problematic due to an extreme density mismatch betweenthe gas and the blend. As an example, the blend may resist diffusion ofthe gas into the composition. In an implementation, diffusion of the gasthroughout the blend may not be instantaneous or rapid even underagitation. As an example, dispersion of the gas throughout the blend ina reasonable time may require a gas delivery pressure that issubstantially above a pressure that would be sufficient forequilibration with the prevailing pressure within the blend. Thisresistance to gas dispersion in the blend may be ameliorated, as anexample, by employing an in-line gas injection system providingcontrollable gas injection pressure. In an implementation, such anin-line gas injection system may have a relatively large bore gasdelivery orifice. A mass flow controller such as, for example, aGFC-171S mass flow controller commercially available from AalborgInstruments & Controls, Inc., 20 Corporate Drive, Orangeburg, N.Y.10962, may be used.

In an implementation, the temperature of the blend may be reduced bycooling the blend at step 340 in advance of step 330, and so maintainedor further cooled during step 330. As an example, a scraped surface heatexchanger as earlier discussed may be used to provide the neededagitation during step 330 while simultaneously reducing the temperature.As another implementation, the temperature of the blend may be reducedto a suitable inert gas injection temperature at step 340, and may thenbe so maintained or further reduced during step 330. The temperaturereduction at step 340 may, as an example, increase the retention of theinert gas in the blend during subsequent step 330. In the absence ofsuch a temperature reduction at step 340 before injection of the inertgas at step 330, excessive escape of the inert gas from the blend priorto or during step 330 may as an example retard the whipping process andresult in a Low-Fat Yogurt-Cheese Composition having an inadequatelywhipped texture. In an implementation, the blend may be cooled at step340 to an inert gas injection temperature within a range of betweenabout 65° F. and about 68° F., and agitation in the presence of theinert gas at an elevated pressure may then be carried out at atemperature within a range of between about 58° F. and about 62° F.within a confined space at step 330. In another implementation, theblend may be cooled at step 340 to a whipping temperature within a rangeof between about 65° F. and about 90° F. As an example, using atemperature above about 90° F. at step 340 may counteract the effect ofthe pressurized gas in causing the blend to expand into a whipped form.As another example, the blend may be cooled to a whipping temperature ofno higher than about 80° F. at step 340. In an implementation, atemperature within a range of between about 58° F. and about 70° F. maythen be employed within the confined space at step 330. In anotherexample, a temperature within a range of between about 58° F. and about68° F. may be employed within the confined space at step 330. Either orboth of steps 340 and 330 may as examples include multiple cooling stepsthat may reduce the temperature of the blend in a staged, controlledmanner. This cooling may be carried out, as examples, with a smooth andgradual temperature reduction or in discrete steps. In animplementation, the agitation within a confined space such as a scrapedsurface heat exchanger may be controlled to a selected level in order tomaintain the blend within the scraped surface heat exchanger for anadequate time for the pressurized inert gas to act on the composition.As another example, the blend may pass through two scraped surface heatexchangers in series as earlier discussed. The process 300 may then endat step 350.

The resulting product may be a whipped Low-Fat Yogurt-CheeseComposition. The texture and consistency of the Low-Fat Yogurt-CheeseComposition may be, as an example, the same as that of ordinary creamcheese. In another implementation, the texture and consistency of theLow-Fat Yogurt-Cheese Composition may be the same as that of whippedbutter. As another implementation, solid adjuvants such as fruits,vegetables and nuts may be combined with the Low-Fat Yogurt-CheeseComposition after the whipping process 300 has been completed.

It is understood that the orders of some of the steps in the processes100, 200 and 300 may be changed, and that some steps may be omitted. Asexamples, bacteria culture steps 108-112 and pasteurization step 106,bacteria culture steps 128-132, and bacteria introduction step 136 maybe omitted. In another implementation, pasteurization step 114 may beomitted provided that pasteurization step 126 is executed. As a furtherexample, milk protein combination step 122 may be carried out prior tohomogenization step 120 or prior to yogurt combination step 118 or both,although these modifications may increase the difficulty of completingthe milk protein combination step and may yield a Low-Fat Yogurt-CheeseComposition having a thin texture lacking in body. As a furtherimplementation, the milkfat fluid may not be homogenized until after itscombination with yogurt at step 118, as shown in FIG. 1. In anotherexample, temperature adjustment step 116 may be omitted. Homogenizationof the milkfat fluid at an earlier point in the process 100 may beunnecessary and may merely subject the milkfat fluid to extra processingdamage, time and expense while not substantially contributing to thequality of the Low-Fat Yogurt-Cheese Composition. In anotherimplementation, stabilizer combination may alternatively be carried outfollowing step 104 but prior to pasteurization at step 114, or at alater point in the process 100. Carrying out stabilizer combinationafter yogurt combination step 118 may result in greater difficulty inhandling the composition including yogurt and a milkfat fluid, which mayaccordingly have a thinner consistency. As an additional example, pHtesting and adjustment step 134 may be omitted. As a further example,pre-prepared yogurt not necessarily made according to the process 200may be utilized. It is further understood that whipping of a blendaccording to the process 300 may be omitted.

Example 1

A batch of 1,500 pounds of pre-pasteurized heavy cream having abutterfat content of 44% by weight is pumped into a kettle equipped witha heater and an agitator. After 15 minutes of agitation, 21.75 pounds ofK6B493 stabilizer, 333.26 pounds of nonfat dry milk and 534 pounds ofwater are added to the cream with agitation to thicken the mixture. Inaddition, 169.95 pounds of a milk protein—whey protein composition and56 pounds of inulin are added to the mixture. The composition includes57% by weight of Simplesse®100 microparticulated whey proteinconcentrate having about 53.2% plus or minus 2% by weight of protein,commercially available from CP Kelco; and 43% by weight of a skim milkprotein concentrate having about 42% by weight of protein. Sodiumchloride in an amount of 24.75 pounds is added to the heavy cream. Thecream is then pasteurized by heating it with agitation to 165° F. andholding at that temperature for 15 minutes. The cream is then cooledwith agitation to 85° F., whereupon 500 milligrams of pHage Control™ 604cream cheese culture bacteria are added to the cream with agitation for15 minutes. The cream is then maintained at 85° F. for 75 minutes. Thecream is then pasteurized again by heating it with agitation to 165° F.and holding at that temperature for 15 minutes. The temperature of theresulting composition including a milkfat fluid is adjusted down to 130°F. Approximately 12.2% by weight of the protein content in thiscomposition including a milkfat fluid is derived from the cream.

Meanwhile, yogurt is separately and simultaneously prepared. A batch of935 pounds of condensed nonfat milk having a solids content of 33% byweight is provided. The solids content is adjusted to about 22% byweight, by addition of 481 pounds of water. The condensed milk is thenpasteurized by heating it with agitation to 165° F. and holding at thattemperature for 15 minutes. The temperature of the condensed milk isthen adjusted to 108° F., whereupon 250 milligrams of F-DVS YoFast®-10yogurt culture bacteria are added to the condensed milk with agitationfor 15 minutes. The condensed milk is then maintained at 108° F. for 6hours. The resulting yogurt is then ready for combination with thecomposition including a milkfat fluid.

Next, 1,416 pounds of the prepared yogurt are mixed into 2,639 pounds ofthe composition including a milkfat fluid with agitation. The resultingcomposition including yogurt and a milkfat fluid is cooled to atemperature of 125° F., and then homogenized by subjecting the mixtureto a pressure of about 3,000 PSI at a temperature of 125° F. for about 5seconds. Next, 1,657 pounds of a milk protein composition includingabout 20% by weight of protein are then blended for about 10 to about 20minutes with the composition including yogurt and a milkfat fluid in aBreddo Lor Heavy Duty 2200 RPM Likwifier® apparatus having a 500 gallontank with a bladed agitator driven by a 110 horsepower motor. Thetemperature of the blend is gradually raised in the Breddo Lor agitatortank to about 165° F. and maintained at that temperature for 15 minutesto pasteurize the composition. The temperature of the blend is thenadjusted to 108° F., whereupon 250 milligrams of F-DVS YoFast®-10 yogurtculture bacteria are added to the blend with agitation for 15 minutes.The blend is then maintained at 108° F. for 6 hours. The pH of the blendis then tested, and the composition is acidified to a pH of about 4.5 byaddition of 57.5 pounds of Stabilac® 12 Natural acid. The blend is thenpassed through a Waukesha Cherry-Burrell Thermutator® scraped surfaceheat exchanger with agitation for a residence time of about 5 seconds ata temperature within a range of between about 58° F. and about 62° F.

The resulting Low-Fat Yogurt-Cheese Composition may include about 11.1%by weight of butterfat; about 11% by weight of milk protein; about0.0359% by weight of cholesterol; about 0.211% by weight of sodium;about 57% by weight of water; and about 43% by weight of solids. Theprotein content of this Low-Fat Yogurt-Cheese Composition may includeapproximately: 30.5% by weight derived from the nonfat dry milk togetherwith the whey protein and the stabilizer; 4.3% by weight derived fromthe cream; 47% by weight derived from the milk protein composition, and18.2% by weight derived from the yogurt. The Low-Fat Yogurt-CheeseComposition may yield substantially no syneresis after 15 hours at about74° F. to about 75° F.

Example 2

A batch of 1,335 pounds of pre-pasteurized heavy cream having abutterfat content of 44% by weight is pumped into a kettle equipped witha heater and an agitator. Sodium chloride in an amount of 214 pounds isadded to the heavy cream. After 15 minutes of agitation, 19.3 pounds ofK6B493 stabilizer, 296 pounds of nonfat dry milk and 475 pounds of waterare added to the cream with agitation to thicken the mixture. Inaddition, 151 pounds of a milk protein—whey protein composition areadded to the mixture. The composition includes 57% by weight ofSimplesse® 100 microparticulated whey protein concentrate having about54% by weight of protein, commercially available from CP Kelco; and 43%by weight of a skim milk protein concentrate having about 42% by weightof protein. The cream is then pasteurized by heating it with agitationto 165° F. and holding at that temperature for 15 minutes. The cream isthen cooled with agitation to 85° F., whereupon 500 milligrams of pHageControl™ 604 cream cheese culture bacteria are added to the cream withagitation for 15 minutes. The cream is then maintained at 85° F. for 75minutes. The cream is then pasteurized again by heating it withagitation to 165° F. and holding at that temperature for 15 minutes. Thetemperature of the resulting composition including a milkfat fluid isadjusted down to 128° F. Approximately 12.3% by weight of the proteincontent in this composition including a milkfat fluid is derived fromthe cream; the balance being derived from the nonfat dry milk and themilk protein—whey protein composition.

Meanwhile, yogurt is separately and simultaneously prepared in the samemanner as discussed in connection with Example 1. Next, 1,260 pounds ofthe prepared yogurt is mixed into 2,298 pounds of the compositionincluding a milkfat fluid with agitation. The resulting compositionincluding yogurt and a milkfat fluid is cooled to a temperature of 125°F., and then homogenized by subjecting the mixture to a pressure ofabout 3,000 PSI at a temperature of 125° F. for about 5 seconds. Next,1,474 pounds of a milk protein composition including about 20% by weightof protein are then blended for about 10 to about 20 minutes with thecomposition including yogurt and a milkfat fluid in a Breddo Lor HeavyDuty 2200 RPM Likwifier® apparatus having a 500 gallon tank with abladed agitator driven by a 110 horsepower motor. The temperature of theblend is gradually raised in the Breddo Lor agitator tank to about 165°F. and maintained at that temperature for 15 minutes to pasteurize thecomposition. The temperature of the blend is then adjusted to 108° F.,whereupon 250 milligrams of F-DVS YoFast®-10 yogurt culture bacteria areadded to the blend with agitation for 15 minutes. The blend is thenmaintained at 108° F. for 6 hours. The pH of the blend is then tested,and the composition is acidified to a pH of about 4.5 by addition of 25pounds of Stabilac® 12 Natural acid. The blend is then passed through aWaukesha Cherry-Burrell Thermutator® scraped surface heat exchanger withagitation for a residence time of about 5 seconds at a temperaturewithin a range of between about 58° F. and about 62° F.

The resulting Low-Fat Yogurt-Cheese Composition may include about 11% byweight of butterfat; about 10% by weight of milk protein; about 0.0359%by weight of cholesterol; about 0.211% by weight of sodium; about 57% byweight of water; and about 43% by weight of solids. The protein contentof this Low-Fat Yogurt-Cheese Composition may include approximately:30.8% by weight derived from the nonfat dry milk together with thestabilizer; 4.2% by weight derived from the cream; 47% by weight derivedfrom the milk protein composition, and 18% by weight derived from theyogurt. The Low-Fat Yogurt-Cheese Composition may yield substantially nosyneresis after 15 hours at about 74° F. to about 75° F.

Although the invention has been described with reference to particularexamples of implementations, it will be apparent to those skilled in theart that various changes and modifications can be made without departingfrom the scope of the invention. Such changes and modification areintended to be covered by the appended claims.

What is claimed is:
 1. A Low-Fat Yogurt-Cheese Composition, cmprising: acomposition including a milkfat fluid; a yogurt; and a milk protein;wherein the Low-Fat Yogurt-Cheese Composition has a total concentrationof the yogurt being within a range of between about 40% by weight andabout 10% by weight; and wherein the Low-Fat Yogurt-Cheese Compositionhas a total concentration of the milk protein being within a range ofbetween about 45% by weight and about 15% by weight.
 2. The Low-FatYogurt-Cheese Composition of claim 1, having less than about 1%syneresis by weight after 15 hours at a temperature within a range ofbetween about 74° F. and about 75° F.
 3. The Low-Fat Yogurt-CheeseComposition of claim 1, including cream cheese as being the compositionincluding the milkfat fluid, wherein a total concentration of the creamcheese is within a range of between about 15% weight and about 75% byweight.
 4. The Low-Fat Yogurt-Cheese Composition of claim 1, wherein thetotal concentration of the milk protein is within a range of betweenabout 35% by weight and about 25% by weight.
 5. The Low-FatYogurt-Cheese Composition of claim 1, wherein the total concentration ofthe yogurt is within a range of between about 30% by weight and about20% by weight.
 6. The Low-Fat Yogurt-Cheese Composition of claim 1,wherein the composition including the milkfat fluid includes whole milk,cream, skim milk, or reconstituted dry milk.
 7. The Low-FatYogurt-Cheese Composition of claim 1, wherein the milk protein includesmilk protein concentrate, whole milk protein, whey protein concentrate,casein, Baker's cheese, yogurt powder, dry cottage cheese curd, or milkprotein curd.
 8. The Low-Fat Yogurt-Cheese Composition of claim 1,wherein the Low-Fat Yogurt-Cheese Composition has a total concentrationof the milkfat being within a range of between about 5% by weight andabout 16.5% by weight.
 9. The Low-Fat Yogurt-Cheese Composition of claim1, including live and active probiotic lactic acid-producing yogurtbacteria being of a strain that includes Lactobacillus delbrueckiisubspecies bulgaricus, Streptococcus thermophilus, Lactobacillusacidophilus, Bifidobacterium, or Lactobacillus paracasei subspeciescasei.
 10. The Low-Fat Yogurt-Cheese Composition of claim 1, includingmesophilic bacteria being of a strain that includes Lactococcus lactislactis, Lactococcus lactis cremoris, Lactococcus lactis diacetylactis,or Leuconostoc.
 11. The Low-Fat Yogurt-Cheese Composition of claim 1,having a total combined concentration of the yogurt and the compositionincluding the milkfat fluid being within a range of between about 55% byweight and about 85% by weight.
 12. The Low-Fat Yogurt-CheeseComposition of claim 11, including cream cheese as being the compositionincluding the milkfat fluid, wherein a total concentration of the creamcheese is within a range of between about 15% by weight and about 75% byweight.
 13. The Low-Fat Yogurt-Cheese Composition of claim 1, being madeby a process that includes: providing the milk protein, the compositionincluding the milkfat fluid, and the yogurt; combining the yogurttogether with the composition including the milkfat fluid to form acomposition that includes the yogurt and the milkfat fluid; homogenizingthe composition that includes the yogurt and the milkfat fluid, and thencombining the milk protein together with the composition that includesthe yogurt and the milkfat fluid; and forming a blend including the milkprotein and including the composition that includes the yogurt and themilkfat fluid.
 14. The Low-Fat Yogurt-Cheese Composition of claim 13,wherein the providing the composition including the milkfat fluidincludes: providing the composition including the milkfat fluid as beingpasteurized, inoculating the composition including the milkfat fluidwith mesophilic lactic acid—producing bacteria, and culturing themesophilic bacteria to produce lactic acid in the milkfat fluid.
 15. TheLow-Fat Yogurt-Cheese Composition of claim 13, wherein the providing thecomposition including the milkfat fluid includes: providing thecomposition including the milkfat fluid as being pasteurized, causing apH of the composition including the milkfat fluid to be slightly reducedby inoculating the composition including the milkfat fluid withmesophilic lactic acid—producing bacteria and culturing the mesophilicbacteria to produce lactic acid in and to slightly thicken thecomposition including the milkfat fluid, and re-pasteurizing thecomposition including the milkfat fluid before the mesophilic bacteriasubstantially digest the milkfat fluid; and wherein the process includesacidifying the blend.
 16. The Low-Fat Yogurt-Cheese Composition of claim15, wherein the causing the pH of the composition including the milkfatfluid to be slightly reduced includes carrying out the re-pasteurizingafter carrying out the culturing of the mesophilic bacteria for a timeperiod within a range of between about 60 minutes and about 90 minutes.17. The Low-Fat Yogurt-Cheese Composition of claim 15, wherein theacidifying the blend includes inoculating the blend with live and activelactic acid-producing yogurt bacteria, and culturing the lacticacid-producing yogurt bacteria to produce lactic acid in the blend untila pH of the blend is reduced to one point within a range of betweenabout 5.0 and about 4.1.
 18. The Low-Fat Yogurt-Cheese Composition ofclaim 15, wherein the providing the yogurt includes providing the yogurtas containing live and active lactic acid-producing yogurt bacteria; andwherein the acidifying the blend includes culturing the lacticacid-producing yogurt bacteria to produce lactic acid in the blend untila pH of the blend is reduced to one point within a range of betweenabout 5.0 and about 4.1.
 19. The Low-Fat Yogurt-Cheese Composition ofclaim 18, wherein the acidifying the blend includes causing the pH ofthe blend to be further reduced to another point within the range beinglower than the one point, by combining, with the blend, an edible acidsupplementing the lactic acid produced by the yogurt bacteria.
 20. TheLow-Fat Yogurt-Cheese Composition of claim 19, wherein the causing thepH of the blend to be further reduced to another point includes reducingthe pH to within a further range of between about 4.6 and about 4.4.